Ingredients

The following ingredients have 8 Servings
  • 20 ounces cheese tortellini
  • 1 1/2 pounds medium shelled (deveined shrimp, tails on)
  • 1 tablespoon olive oil
  • 1 tablespoon Cajun seasoning
  • 1 pint cherry tomatoes (halved)
  • 2/3 cup chopped Dill pickles
  • 1/4 small red onion (thinly sliced)
  • 2 cups packed roughly chopped romaine lettuce
  • 2/3 cup mayonnaise
  • 1/3 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon horseradish
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons pickle juice (from Dill pickles above)
  • 1/2 teaspoon Cajun seasoning
  • Hot sauce to taste (optional)

Instruction

  • Whisk together all of the Remoulade Dressing ingredients in a medium bowl. Cover and refrigerate until ready to use.
  • Add shrimp to a medium bowl. Toss with 1 tablespoon olive oil and 1 tablespoon Cajun seasoning. Let sit at room temperature while you prep your other ingredients and cook your pasta.
  • Bring a large pot of water to a boil. Cook tortellini according to directions on the package (do not add salt to the water). Rinse with cool water and drain, then add to a large bowl. Toss with a little of the Dressing to keep it from sticking together. Set aside.
  • Heat 1 tablespoon olive oil in a large non-stick pan over medium-high heat. Add half of the shrimp in an even layer and cook 2 minutes, then flip shrimp over and cook another 2 minutes or until cooked through. Repeat with remaining shrimp. Once cool enough to handle, remove tails from shrimp.
  • Combine salad ingredients in a large bowl. Pour desired amount of dressing over salad and gently toss with salad tongs until well coated. Add salt, pepper and/or hot sauce to taste.