Creole Fried Shrimp Salad w/ Jalapeno Ranch Dressing + Cajun Boogie

Here's one of my favorite salads to have for lunch or when I'm in the mood for a light dinner. I love fried or grilled shrimp more than any other food and I have several excellent recipes for them, but this one is my absolute fave!  These succulent, Louisiana Gulf, fried shrimp blend perfectly with your favorite salad fixins' and when I tell you they're out of this world, then you know that I mean it, cher! And the spicy dressing adds that special touch to make this salad sinfully good! Cest bon! Enjoy!

Creole Fried Shrimp Salad

1 lb. large shrimp, peeled and deveined (24 count)

1 large egg, beaten

1/2 cup half and half or milk

1/2 cup yellow cornmeal

1/2 cup flour

1/2 tsp. baking powder

2 tbs.'s Creole or Cajun seasoning, divided

Few shakes Tabasco

Shredded lettuce

1 tomato, chopped

1 cucumber, chopped

3 hard boiled eggs, quartered

1 small can sliced black olives, drained
Or any veggies that you like

Season shrimp with 1 tbs. Creole seasoning and set aside. Beat egg in shallow dish and add Tabasco and half and half, and beat again. Combine cornmeal, flour, baking powder, and other tbs. of Creole seasoning in large zip loc bag. Shake to mix well. Coat shrimp in egg mixture and place in bag, and shake until all are well coated. Fry in hot oil, (in deep fryer at 350 degrees) in batches for 3 to 4 minutes, or until golden brown. Drain on paper towels.

Arrange salad in salad bowls and top with fried shrimp and serve with dressing. (recipe below) Serves 3.

I am sharing this salad over at Tasty Tuesdays, Workshop Wednesdays, and Full Plate Thursdays.

Click here  for my Creole Seasoning Blend.

Jalapeno Ranch Dressing/Dip 

1 1/4 cups, no-fat buttermilk 

3/4 cup light mayo

1 tsp. Creole mustard

2 tsp.'s white wine vinegar

2 tbs.'s  lemon juice 

1 tsp. crushed garlic

1 jalapeno pepper, seeded and chopped

1 tbs. fresh parsley, minced

1 tsp. Cajun seasoning

Salt to taste

Whisk ingredients together in the order given, in a mixing bowl. Store in a sealed glass jar in refrigerator, for up to one week. Shake well before each use.

Note: For dip, reduce buttermilk to 1/2 cup

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Cajun Boogie

Here's a little clip that I took of the High Performance Band, playing at a recent Sunday afternoon dance at Angelle's Whiskey River Landing, in Henderson, Louisiana. This is one of my favorite places that is expected to flood, and I've had more fun here than any other place on the planet. They took a big hit during Hurricane Gustav,  just three years ago, but with the help of many volunteers, were up and running in just a few months. And even if the worse comes to pass, I'm sure they'll be back, bigger and better than ever. Our prayers are with the Angelle family and everyone in the flood path.

High Performance Band

Merci beaucoup for all of your kind comments on my last post and for stopping by!