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.