Big Easy Foods Louisiana Cuisine

Fresh Summer Wild Caught Gulf Shrimp Salad For the Salad: 1 pound wild caught Gulf shrimp, peeled and deveined 5 cups mixed greens (spinach, arugula, and romaine) 1 cup cherry tomatoes, halved 1 avocado, diced 1/2 cucumber, sliced 1/4 red onion, thinly sliced 1/4 cup feta cheese (optional) Fresh herbs (parsley or cilantro), chopped For the Dressing: 1/4 cup olive oil 2 tablespoons lemon juice 1 teaspoon Dijon mustard 1 clove garlic, minced Salt and pepper to taste Instructions In a skillet over medium heat, add a splash of olive oil. Add the shrimp and season with salt and pepper. Cook for about 2-3 minutes on each side until they turn pink and opaque. Remove from heat and let cool. Prepare the Salad: In a large bowl, combine the mixed greens, cherry tomatoes, avocado, cucumber, red onion, and feta cheese. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Combine: Add the cooked shrimp to the salad and drizzle wit...

  Gulf Shrimp, mango & avocado salad This Shrimp salad showcases US Gulf Coast amazing seafood. 1 lb cooked Medium Wild Caught Gulf Shrimp 2 mangos, cut into 3/4" cubes 2 avocados, cut into 3/4" cubes 2 limes, plus lime wedges to serve 1/3 cup finely chopped coriander leaves 1 long red chilli, seeds removed, finely chopped 1 tbsp honey 1 tbsp avocado oil  or extra virgin olive oil 1 Romaine lettuce Directions:  Step 1 Peel, devein and roughly chop half the  Shrimp . Place in a bowl with  mango  and  avocado . Step 2 Grate the zest of half a lime, then juice both limes. Place the  lime  zest and juice in a small bowl with the  coriander ,  chilli ,  honey  and  oil . Whisk to combine and season well. Pour over prawn mixture and toss to combine. Step 3 Divide  lettuce  among plates, fill with the salad and serve with the remaining shrimp, lime.