The Chew: Cajun Shrimp Salad Recipe

The Chew: Cajun Shrimp Salad

The hosts of The Chew were kicking off the start of Spring with delicious and light recipes. Carla Hall stepped into the kitchen with Seal and was absolutely delighted when Seal removed his jacket to help out. Together, Seal and Carla prepared Cajun Shrimp Salad. Seal laughed as he shared that in England, they stress the “a” in oregano, whereas in the United States, we stress the “e” when we pronounce it. No matter how you say, it’s just one part of the delicious seasoning used to give the shrimp a kick!

To find out how to make your own Cajun Shrimp Salad at home, click next page.

The Chew: Cajun Shrimp Salad Recipe Ingredients

For the Cajun Shrimp:

• 1/2 tsp cayenne pepper
• 1 tsp onion powder
• 2 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 2 tsp kosher salt
• 2 tsp smoked, sweet paprika
• 2 tsp garlic powder
• 1 tsp dried thyme
• 1 lb small shrimp – peeled, deveined, tails removed

For the Vegetables:

• 1/2 red onion – finely sliced
• 1 bunch parsley leaves
• 2 C baguette – torn into bite-size pieces
• 2 hearts Romaine lettuce – sliced 1/2-inch pieces
• kosher salt and freshly ground black pepper
• 2 stalks celery – very finely sliced on a bias
• 1 green bell pepper – sliced thin
• 2 tbsp sherry vinegar
• 1 pint cherry tomatoes – cut in half
• 5 tbsp olive oil

The Chew: Cajun Shrimp Salad Recipe Directions

For the Cajun Shrimp:

1. In a medium bowl, combine the cayenne, salt, onion powder, garlic powder, black pepper, thyme, and oregano
2. Season the shrimp using the spice mixture, then toss to coat
3. Put a large cast iron skillet over medium-high heat
4. Add oil and the seasoned shrimp
5. Saute the shrimp until they curl and turn pink, about 2 minutes
6. Remove from the heat, then set aside

For the Vegetables:

1. In a large bowl, add the bell pepper, celery, vinegar, onion, olive oil, pepper, salt, and parsley, then toss
2. In a large cast iron skillet, add 2 tbsp olive oil and put over medium heat
3. Add the baguette pieces and season with salt and pepper
4. Saute until golden brown, then remove from the heat and set aside
5. In a medium bowl, add the tomatoes and season with salt and pepper
6. Add a drizzle of olive oil then toss

To Assemble:

1. On a large oval platter, spread the lettuce in an even layer
2. Arrange a row of the Cajun shrimp, then a row of the vegetables, a row of the baguette croutons, and a row of the tomatoes, all lying side-by-side on top of the lettuce