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Jumbo Shrimp Salad with Creole Cream Cheese Dressing



  1.  It is important to drain the fruit very well so that there will be no excess moisture in the finished dessert.
  2. In a large pot, salt water and boil shrimp until just done, about 2-4 minutes. Set aside to cool.
  3. In the bowl of a mixer, combine Creole cream cheese, whipping cream, nutmeg and cinnamon.
  4. Whip on medium high speed. When mixture starts to thicken slightly, add sugar slowly and beat until stiff peaks form. Set aside.
  5. When layering the whipped cream between fruit, use a generous amount.
  6. In a glass trifle bowl, layer in order: fruit cocktail, whipped cream, pecans, whipped cream, grapes, coconut, mandarin oranges, whipped cream, 16 shrimp, marshmallows, cherries, whipped cream and pineapple.
  7. Top with remaining whipped cream.
  8.  Garnish with mint and maraschino cherries and place 8 jumbo shrimp curled over the edges of the bowl.

This recipe can be created in individual servings by layering the ingredients in the same manner in parfait or pilsner glasses.

Recipe is courtesy of Bittersweet Plantation and was posted at our old cooking blog.

Cajun Recipes-Cajun and Creole Recipes



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