Salads

Ingredients:
2 pounds medium sized raw shrimp, peeled, deveined and tails off
6 cups water
1/4 cup dry white wine
3 1/2 teaspoons Tony Chachere’s Original Creole Seasoning, divided
1 cup mayonnaise
2 teaspoons fresh lemon zest
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
1 1/2 cups finely diced celery
4 green onions, sliced thin (use both white and green parts)
2 1/2 tablespoons fresh chopped dill, divided
2 tablespoons fresh chopped tarragon
Lemon wedges

Directions:
In a large saucepan, bring water, wine, and 2 teaspoons Tony Chachere’s Original Creole Seasoning to a boil. Add raw shrimp. Turn down heat and simmer 2 minutes. Remove pan from heat and let shrimp cook in liquid for another 2 to 4 minutes or until it turns pink. Drain shrimp well. Place cooked shrimp in the refrigerator to cool.

In a large bowl whisk together mayonnaise, remaining 1 1/2 teaspoons of Tony Chachere’s Original Creole Seasoning, 2 tablespoons fresh lemon juice, fresh lemon zest, and Worcestershire sauce. Add cooled shrimp, celery, green onions, 2 tablespoon of chopped dill, and tarragon to the bowl. Gently toss to coat shrimp with lemon herb dressing. Cover salad and refrigerate at least 2 hours before serving. Serve with remaining 1/2 tablespoon fresh dill on top and lemon wedges. Delicious served on lettuce leaves with crackers or on sandwiches.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Serves: 6 to 8