Arnaud's Gulf Shrimp Salad


Recipe courtesy of Arnaud's Restaurant Cookbook by Kit Wohl

Serves 6

  • Three-Pepper Vinaigrette (recipe follows)
  • 1 large or 2 small mirliton, peeled and cut into matchsticks
  • 1-1/2 pounds (21 to 25-count) boiled Gulf shrimp (prepared with liquid or dry crab boil)
  • 2 small ripe avocados
  • 2 cups spring mix (about 3 ounces) or other mixed baby lettuces
  • Small red onion, sliced very thinly and separated into rings, for garnish
  • Finely diced red, green and yellow peppers, for garnish


Three-Pepper Vinaigrette, Yield: About 1-1/2 cups

  • 1 large egg yolk
  • 1/4 cup fresh lemon juice
  • 1 cup extra virgin olive oil
  • 1/4 cup vinegar
  • 1/2 teaspoon very finely chopped shallot
  • 1/4 teaspoon very finely chopped garlic
  • 8 medium leaves basil, finely chopped
  • 1/4 teaspoon coarsely ground black pepper
  • 1/4 teaspoon Kosher or sea salt
  • 2 tablespoons each finely chopped red, green and yellow bell pepper

Arnaud's Gulf Shrimp Salad

Arnaud's Gulf Shrimp Salad

Click image to enlarge


Prepare the dressing at least an hour before serving, to allow flavors to marry.
Bring a generous amount of water to a boil in a saucepan and place a bowl of iced water near the stove. Place the prepared mirliton in a basket or sieve and submerge in the boiling water for about 15 seconds. Remove and plunge into the iced water, to stop the cooking. Spread on absorbent towels to dry briefly, then transfer to a bowl and drizzle with a spoonful of Three-Pepper Vinaigrette.
Toss, and refrigerate until serving time.

Three-Pepper Vinaigrette

In a small bowl, whisk together the egg yolk and 1 tablespoon of the lemon juice until smooth. Begin drizzling in the olive oil very slowly, whisking all the time, until an emulsion begins to form. Alternate adding the oil and vinegar until both are completely mixed in and emulsified. Whisk in the shallot, garlic, basil, pepper and salt. Fold in the diced peppers and taste for seasoning. 
Refrigerate until serving time.


Peel and devein the shrimp if necessary (if the vein is dark), leaving the tails on. Toss the lettuce with just enough dressing to coat the leaves lightly. Divide the salad among six small plates, placing it in the center, and top with some of the mirliton. Make a circle of shrimp around the salad, using 4 to 6 shrimp. Place a slice or two of avocado between the shrimp. Scatter with some of the red onion rings and a little of the diced pepper.
Pass a small pitcher of Three-Pepper Vinaigrette at the table.


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