Shrimp and Asparagus Salad
 
Prep time
Cook time
Total time
 
This dressing lies somewhere between a classic French ravigote and a traditional Remoulade. You can feel free to adjust the dressing to your taste and preference for heat and spice. Horseradish or diced jalapeno would make this sauce zing, but I would suggest the dish becomes an appetizer portion rather than a main dish.
Recipe by:
Serves: 4
Ingredients
Dressing
  • 2 tablespoons Creole mustard or coarse-grained mustard
  • 4 tablespoons mayonnaise
  • 4 tablespoons finely diced yellow onion
  • 2 tablespoons finely diced celery
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper
Asparagus Salad
  • 2 dozen green asparagus spears
  • Water, for boiling
  • ½ cup salt
  • 4 large eggs
  • 4 tablespoons liquid crab boil seasoning or Cajun seasoning
  • 1 pound peeled small (60 – 70 count) raw Louisiana shrimp
  • ½ cup diced green onion tops
  • 1 lemon, cut into wedges
Instructions
Dressing
  1. In a mixing bowl, add the mustard and mayonnaise along with the onions and celery. Whisk in the lemon juice and olive oil. Season with oregano, salt and pepper. Cover and refrigerate.
Asparagus Salad
  1. Wash the asparagus and move to a cutting board. With a vegetable peeler, scrape the peeling from the lower portion of each stalk removing the tough exterior. Repeat until all are peeled.
  2. In a large covered pot over high heat, add enough water to come up to 4 inches on the side of the pot. Add the salt. Once the water comes to a boil, add the asparagus and cook for 4 minutes. Turn off the heat and let sit for another 4 minutes. With a slotted spoon, remove the asparagus to a container of ice water. Let the asparagus cool and then drain the water. Move the asparagus to a paper towel-lined platter.
  3. In the same pot, bring the water to a boil. Add the eggs. Once the water comes to a boil, turn off the heat and cover. Let the eggs sit in the water for 12 minutes. With a slotted spoon remove to a colander. Run cold water over the eggs until cooled. Peel the eggs and chop. Cover and refrigerate.
  4. In the same pot, bring the water to a boil. Add the crab boil seasoning. Add the shrimp and bring the water back to a boil. Turn off the heat and cover the pot. Let the shrimp soak in the seasoned water for 5 minutes and then remove to a colander. Run cold water over the shrimp to stop the cooking. Move to a paper towel-lined platter.
  5. For serving, arrange the asparagus on a large serving platter. Add half the shrimp and half the chopped boiled eggs to the dressing. Stir to incorporate. Spoon the dressing over the asparagus spears. Spoon additional chopped egg over the dressing and place remaining shrimp on top. Sprinkle with green onion tops. Squeeze a wedge of lemon over the asparagus and serve the remaining lemon wedges on the side. Sprinkle with salt and a grind of black pepper.
Notes
Find the thick green asparagus stalks, not the thin variety. Trim the woody ends and peel back the bottom half of the stalks. Be careful not to overcook. Cooked asparagus should snap to attention, and never limp into action.
Recipe by Acadiana Table at https://acadianatable.com/?p=7555