Tuesday, March 19, 2013

Spicy Cajun-Oriental Shrimp & Olive Salad with Wonton Crackers

Linda's recipe is submitted for the Chopped Challenge Round Two Appetizer Basket including the following items:

Theme: Chinese New Year - Mardis Gras Celebration
Wonton Wrappers
Bean Sprouts
Cajun Seasoning
BONUS ITEM: Muffaletta Olive Spread

The theme for Chopped Round II was Fusion Confusion and in this dish, I marry the flavors of a Chinese New Year celebration and Mardis Gras.

If you like Muffalettas, you will love this salad. The shrimp was a great addition. The bean sprouts and water chestnuts gave the salad a nice crunch. While the baked wontons were good, I found myself wanting to pair it with nice crusty bread. I will definitely make this again.

Spicy Cajun-Oriental Shrimp & Olive Salad with Wonton Crackers
by Linda Mire

2 cups shrimp (peeled, boiled and chopped) *
1/2 cup water chestnuts (diced)
1/2 cup bean sprouts (ends removed and diced)
1/2 cup celery (diced)
1/2 cup red bell pepper (diced)
1/2 cup green onions (diced)
1 cup green olives with pimentos (diced)
1 cup black olives (diced)
Handful of bean sprouts (end removed) for garnish
Whole green olives for garnish
Black pepper for garnish

Place all ingredients in a large salad bowl (except the garnish items). Cover with plastic wrap and chill for an hour.

Dressing for Salad:
3/4 cup olive oil
1/4 cup rice wine vinegar
2 teaspoons Slap Ya Mama Original Cajun Seasoning
dash of sea salt and white pepper

Combine all ingredients and whisk well. Set aside.

12 wonton wrappers (cut in half for triangles shape)
Olive oil

Lightly brush a baking sheet with olive oil. Place triangles on the baking sheet and lightly brush with olive oil on top. Bake at 375F for 4-6 minutes, until lightly browned.

To Serve:
Whisk the dressing and add to the salad. Toss to coat well. Divide between four bowls and garnish each with a few bean sprouts, green olive and black pepper. Serve with baked wontons.

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