Best 4 Emerils Shrimp And Avocado Salad With New Orleans Style Remoulade Sauce And Baby Greens Recipes

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Emeril's shrimp and avocado salad is a delicious and refreshing dish that is perfect for any occasion. With its vibrant colors and bold flavors, this salad is sure to impress your guests. The combination of shrimp, avocado, and baby greens is light and healthy, while the New Orleans-style remoulade sauce adds a rich and creamy flavor. Whether you're looking for a quick and easy lunch or a more elaborate dinner, this salad is sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

EMERIL'S SHRIMP AND AVOCADO SALAD WITH NEW ORLEANS-STYLE REMOULADE SAUCE AND BABY GREENS



Emeril's Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce and Baby Greens image

This wonderfully delicious shrimp and avocado salad paired with a New Orleans-style remoulade sauce is courtesy of Emeril Lagasse.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 8

6 cups mixed baby lettuce leaves, such as lollo rossa, red oak, red leaf, mizuna, arugula, and tatsoi
New Orleans-Syle Remoulade Sauce, chilled
Coarse salt and freshly ground black pepper
16 small grape or cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
2 Hass avocados, peeled and pitted
Emeril's Simple Boiled Shrimp, chilled
1/4 cup thinly sliced scallions, for garnish

Steps:

  • Place lettuce in a large bowl; drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined. Place tomatoes in a small bowl; drizzle with olive oil. and toss to combine.
  • Divide lettuce evenly between 4 plates. Place avocado halves on top of lettuce and divide tomatoes evenly between each plate. Toss shrimp with remaining remoulade sauce and place on top of avocado. Garnish with scallions and serve immediately.

EMERIL'S SHRIMP AND AVOCADO SALAD WITH REMOULADE SAUCE



Emeril's Shrimp and Avocado Salad With Remoulade Sauce image

Make and share this Emeril's Shrimp and Avocado Salad With Remoulade Sauce recipe from Food.com.

Provided by Ex-Pat Mama

Categories     Summer

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 18

1 cup mayonnaise
1/2 cup scallion, green part only finely chopped
2 tablespoons parsley, finely chopped
2 tablespoons celery, finely chopped
2 tablespoons mustard, whole-grain
2 tablespoons ketchup
1 tablespoon tomato paste
1 1/2 teaspoons garlic, minced
3 teaspoons paprika, sweet
1 teaspoon hot sauce
1/4 teaspoon black pepper, freshly ground
6 cups lettuce leaves, baby greens
16 cherry tomatoes, halved
1 tablespoon olive oil, extra virgin
2 avocados, peeled and pitted
1 1/4 lbs shrimp, peeled deveined and boiled
1/4 cup scallion, sliced thin
salt and pepper

Steps:

  • Early in the day, make the Remoulade sauce by placing the first 11 ingredients (mayonnaise down to freshly ground black pepper) in a food processor. Process until well combined. Transfer to a non-reactive airtight container. Chill thoroughly before using. This sauce can be kept in the refrigerator for up to two days.
  • Place lettuce in a large bowl. Drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined.
  • Place tomatoes in a small bowl and drizzle with olive oil, toss to combine.
  • Divide the lettuce evenly between 4 plates. Place avocado halves on top of the lettuce and divide the tomatoes evenly between the plates. Toss the shrimp with the remaining remoulade sauce and place on top of the avocado. Garnish with the scallions and serve immediately.

Nutrition Facts : Calories 638.4, Fat 41, SaturatedFat 5.9, Cholesterol 314, Sodium 2024, Carbohydrate 35, Fiber 10, Sugar 9.6, Protein 37.5

SHRIMP SALAD WITH REMOULADE SAUCE



Shrimp Salad With Remoulade Sauce image

We had this for Easter dinner at my sister-in-law's house and she was kind enough to share the recipe with me. I'm planning on making this a lot this summer for a light dinner, but it would be perfect for a brunch, shower, or luncheon too!

Provided by Leslie in Texas

Categories     Brunch

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs shrimp, peeled, deveined, and cooked
3/4 cup celery, thinly sliced
grape tomatoes (to garnish)
1 tablespoon capers
2 green onions, thinly sliced
4 garlic cloves, minced
1/4 cup frozen chopped spinach, well drained
2 cups mayonnaise (can use light or no-fat)
1 tablespoon Worcestershire sauce
1 tablespoon creole mustard
2 tablespoons lemon juice
1 dash Tabasco sauce
1/3 ounce anchovy paste

Steps:

  • Place shrimp and celery in a large bowl.
  • Combine all sauce ingredients and blend well.
  • Pour over shrimp mixture and toss well.
  • Arrange a serving of mixed greens of your choice on a serving plate and mound shrimp salad on greens.
  • Garnish with tomatoes and serve.

Nutrition Facts : Calories 434.5, Fat 27.7, SaturatedFat 4.2, Cholesterol 242.6, Sodium 984.1, Carbohydrate 21.7, Fiber 0.7, Sugar 5.9, Protein 25.6

EMERIL'S SIMPLE BOILED SHRIMP



Emeril's Simple Boiled Shrimp image

This recipe for boiled shrimp is courtesy of Emeril Lagasse and should be used in his Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce and Baby Greens.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Yield Serves 4

Number Of Ingredients 9

2 lemons, halved
1 head garlic, unpeeled and smashed
1 onion, quartered and unpeeled
4 bay leaves
2 tablespoons Emeril's Original Essence
8 tablespoons coarse salt
2 tablespoons cayenne pepper
1 bag Zatarain's crawfish, shrimp and crab boil in bag
1 1/4 pounds medium peeled and deveined shrimp

Steps:

  • Fill a large stockpot with 4 quarts water. Squeeze lemons into water, and add garlic, onion, bay leaves, 1 tablespoon Emeril's Essence, salt, cayenne, and liquid crawfish boil. Place over high heat and bring to a boil; let boil 5 minutes.
  • Season with remaining tablespoon Emeril's Essence and add to boiling water; turn off heat. Let stand until shrimp are just cooked through 1 1/2 to 2 minutes. Drain and chill before serving.

Tips:

  • For the best flavor, use ripe avocados and fresh shrimp.
  • If you don't have Old Bay seasoning, you can substitute a Cajun or Creole seasoning.
  • Add a pinch of cayenne pepper to the remoulade sauce for a little kick.
  • Serve the salad on a bed of baby greens for a light and refreshing meal.
  • This salad can be made ahead of time and chilled for up to 2 hours before serving.

Conclusion:

Emeril's Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce and Baby Greens is a delicious and easy-to-make salad that is perfect for a light lunch or dinner. The combination of shrimp, avocado, and remoulade sauce is a classic, and the baby greens add a refreshing touch. This salad is sure to be a hit with everyone who tries it!

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