Apr 13, 2011

Cajun Shrimp Salad

This seafood salad, from Alexander Hoover of Hoover's Cooking restaurant in Austin, is made with grilled or smoked shrimp and a spicy cream cheese dressing. This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.

Credit: Michael Kraus

Makes about 5 cups

2½ lb. medium shrimp, peeled and deveined

¼ cup Italian salad dressing

1 tbsp. plus 1½ tsp. Cajun seasoning

6 oz. cream cheese, softened

½ cup mayonnaise

½ cup finely chopped celery

¼ cup finely chopped scallions

1 tbsp. fresh lemon juice

1 tbsp. finely chopped parsley

Combine shrimp, dressing, and 1 tbsp. Cajun seasoning in a medium bowl; set aside. Heat a large grill pan over medium-high heat, and add shrimp; cook, turning once, until just cooked, 3–4 minutes. Transfer to a bowl to cool.

Stir cream cheese and mayonnaise in a large bowl until smooth. Add remaining Cajun seasoning, celery, scallions, lemon juice, and parsley, and stir until combined. Add shrimp, and toss to coat. Serve chilled or at room temperature.