Chef Nino Cooking Class

Creole Tomato Shrimp Salad


1 pound peeled, cooked Louisiana shrimp (21-25 per pound), tails removed, chopped

1 stalk celery, finely diced

¼ cup minced fresh basil

10 Kalamata olives, pitted and finely chopped

1 medium shallot, minced

2 green onions, finely chopped

1 tablespoon Italian flat leaf parsley, finely chopped

2 tablespoons olive oil mayonnaise

1 tablespoon white wine vinegar

1 teaspoon Cajun seasoning

4 large ripe Creole tomatoes, cut into small wedges


Combine shrimp and all ingredients except the tomatoes in a medium bowl. Mix until all ingredients are combined.

Add cut tomatoes and gently stir to mix them into salad.