Po' Boy Shrimp Pasta Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pasta Salad
20 oz. cheese tortellini
1 ½ pounds medium shelled, deveined shrimp, tails on
1 tablespoon olive oil
1 tablespoon Cajun seasoning
1 pint cherry tomatoes, halved
2/3 cup chopped Dill pickles
¼ of a small red onion, thinly sliced
2 cups packed roughly chopped romaine lettuce
Remoulade Dressing
2/3 cup mayonnaise
1/3 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon horseradish
1 tablespoon lemon juice
1 1/2 teaspoons pickle juice (from Dill pickles above)
½ teaspoon Cajun seasoning
Hot sauce to taste (optional)
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Directions: |
Directions:Whisk together all of the Remoulade Dressing ingredients in a medium bowl. Cover and refrigerate until ready to use.
Add shrimp to a medium bowl. Toss with 1 tablespoon olive oil and 1 tablespoon Cajun seasoning. Let sit at room temperature while you prep your other ingredients and cook your pasta.
Bring a large pot of water to a boil. Cook tortellini according to directions on the package (do not add salt to the water). Rinse with cool water and drain, then add to a large bowl. Toss with a little of the Dressing to keep it from sticking together. Set aside.
Heat 1 tablespoon olive oil in a large non-stick pan over medium-high heat. Add half of the shrimp in an even layer and cook 2 minutes, then flip shrimp over and cook another 2 minutes or until cooked through. Repeat with remaining shrimp. Once cool enough to handle, remove tails from shrimp.
Combine salad ingredients in a large bowl. Pour desired amount of dressing over salad and gently toss with salad tongs until well coated. Add salt, pepper and/or hot sauce to taste. |
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Personal
Notes: |
Personal
Notes: If you are traveling with this salad or making it ahead, layer it in the order listed (the first ingredient goes in the bottom of the bowl, etc). Travel with the dressing separately and add it once you are ready to serve it to keep salad perfectly crisp.
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