Big Easy Louisiana Boudin Kolache

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  Chopped Salad with Shrimp, Apples & Toasted Pecans

  
  
  3 tablespoons extra-virgin olive oil
  3 tablespoons cider vinegar
  1 tablespoon finely chopped shallot
  1 clove garlic, minced
  ¾ teaspoon dry mustard
  ¼ teaspoon salt
  ¼ teaspoon ground pepper
  5 cups chopped romaine lettuce
  1 pound Big Easy Foods Wild Caught Gulf Shrimp 31-40 shrimp, raw, cooked, peeled or unpeeled
  1 medium red apple, chopped
  ½ cup toasted chopped pecans
  
  
  Directions
  Whisk oil, vinegar, shallot, garlic, mustard, salt and pepper in a large bowl. Add romaine, shrimp, apple; toss to coat.

  
  

  Thawing frozen shrimp

  Thawing Instructions: Place frozen shrimp into a strainer and rinse with cold water for 5 minutes. Rotate shrimp while rinsing. Let drain 2 to 3 minutes before cooking

  
  

  Boiling frozen shrimp

  Fill a large pot halfway with water and bring it to a boil. Add frozen shrimp to the pot, submerging completely. Cover the pot and cook for 2-5 minutes depending on the size. Drain the shrimp. Sprinkle with optional seasonings such as salt and pepper.

  
  

  Heating cooked shrimp

  Heat a skillet over medium-high heat and a splash of water or olive oil. Place the shrimp in a single layer and sauté for 1 to 2 minutes until they are heated through.

  
  

  Cooking shrimp in an Air Fryer

  Preheat to 400˚F

  Thawed shrimp

  Place shrimp in the basket for 5 minutes. Flip the shrimp halfway or 2.5 minutes through cooking. 

  Frozen shrimp

  Add the frozen shrimp to the air fryer basket without overlapping or overcrowding. Spray the tops with some oil spray. Air fry for 6 to 9 minutes, flipping half way through cooking. If not cooked through add 1 to 2 minutes.

   

  
  

  Enjoy! 

  Big Easy Foods