This family favorite recipe is a healthier twist on an iconic Gulf Coast favorite! This dish was inspired by a floating Gulf Coast restaurant I loved as a kid in the 70’s!

Just like Mexican restaurants serve salsa, this place served a tiny bowl of this seafood-studded slaw with every meal. And I would have been just as happy if that’s all I got for dinner!

Ingredients:

• 1 large head Cabbage, finely chopped (I use a food processor on pulse)

• 1/4 C. diced Bell Pepper

• 1/2 C. diced Onion (Red is my favorite)

• 1/2 C. diced Celery

• 1 C. Italian Vinaigrette

• 2-3 t. Garlic Powder

• 1 t. Onion Salt

• Tony Chachere’s Seasoning, to taste

• 1/2-1 C. Mayonnaise (homemade is best)

• 1-2 lbs Boiled Shrimp, peeled (chopped if large)

• Tabasco, to taste

Instructions:

1. Add 2-3 t. Zatarain’s Shrimp & Crab Boil to a pot of boiling water and cook Shrimp until done. Peel and chop if needed.

2. Whisk together the wet ingredients and seasonings.

3. Add in Veggies and Shrimp. Stir gently to combine.