Beazell's Cook Book

Shrimp Nicoise Salad

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Shrimp Nicoise Salad  




2 tablespoons white wine vinegar

2 teaspoons Dijon mustard

2 tablespoons extra virgin olive oil

2 teaspoons water

3 tablespoons shallots, finely chopped

2 tablespoons parsley, finely minced

1 tablespoon drained salted capers (optional)

Beazell's Cajun Seasoning

1/2 pound haricots verts (French for green beans) or fresh thin green beans, trimmed

1 pound shelled and deveined large shrimp (if frozen, thaw)

1/2 pound small new potatoes, boiled until tender with the skin on, halved

2 small heads Boston lettuce,(trimmed leaves & separated) or mixed salad greens

1/2 red bell pepper, sliced

1 medium tomato, sliced

2 large eggs, hard-boiled

1/2 cup Kalamata olives or other olive of your choice



For the vinaigrette: whisk together vinegar and mustard in a small bowl. Slowly whisk in oil until emulsified and thickened. Whisk in water; then add shallots, parsley, capers and Beazell's Cajun Seasoning, to taste. Chill before serving.

Bring a large saucepan of water to a boil; add Beazell's Cajun Seasoning. Add beans and cook, stirring occasionally, until just tender, about 3 minutes. Transfer with a slotted spoon to a bowl filled with ice and cold water, reserving water in saucepan. Add shrimp to reserved boiling water and cook until pink and opaque, about 3 minutes. Transfer to bowl with ice and cold water. Drain beans and shrimp; pat both dry.

Arrange beans, shrimp, potatoes, bell pepper, tomato, olives and lettuce on a large serving platter. Peel and quarter eggs; tuck into lettuce. Drizzle vinaigrette over salad and season with additional Beazell's Cajun Seasoning, to taste. Serve with a crusty French bread, if desired.


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