The Shrimp Wedge Salad I Can't Stop Eating!
I needed a quick, easy, tasty and refreshing salad on a warm summer night! Little did I know that my Shrimp Wedge Salad would become our favorite salad of the summer...or make that year. This summer salad will become a popular year round salad...I actually can foresee serving it during the Holidays....it is gorgeous to the eye!
I highly recommend buying jumbo Mexican shrimp (21-25 count)! And if you live in San Diego you can actually have Ocean Garden Pride of Mexican Shrimp delivered to your home! So easy and so relish!
Why Ocean Garden’s Pride of Mexico® Shrimp is an excellent choice:
Great-Tasting Shrimp – Excellent shrimp flavor, natural color, firm texture.
Traceability – We recognize and embrace the importance of a comprehensive traceability program that provides a platform to prohibit illegal fishing and over-fishing of specific species.
Sustainability – Ocean Garden is in cooperation with Non-Governmental Organizations (NGO’s) and Mexican fishermen to promote long term sustainability and socio-economic balance in the Gulf of California. Both wild and farm shrimp industries are highly regulated and managed for the long term.
Premium Grade – Premium grade and uniform sizing to meet the demands of discerning chefs and shrimp loving consumers.
Quality Control – Consistently meets the industry’s highest grading standards.
Nutritional Value – Not saturated fat, low calories, a high protein food source that is a light and versatile ingredient in so many popular dishes.
California Wedge Salad with Sauvignon Blanc Herb Simmered Shrimp, Artichokes, Bacon, Goat Cheese and Creamy Sriracha Dressing
INGREDIENTS
For Shrimp:
1 tablespoon dry Italian Herb Seasoning, no salt
Zest from 1 lemon
1/2 tablespoon fresh lemon juice
1 teaspoon granulated garlic
1/2 teaspoon smoked sweet paprika
1/4 teaspoon crushed red pepper flakes
2 tablespoons avocado oil
1 pound (21-25 count) Ocean Garden Mexican Shrimp, deveined,
1/3 cup Sauvignon Blanc white wine
For Dressing:
1/2 cup mayonnaise
1/4 cup ketchup
1 tablespoon Sriracha sauce
1 tablespoon sweet pickle relish
1 tablespoon minced green onion
1 tablespoon minced parsley
1 tablespoon fresh lemon juice
1/8 teaspoon sea salt
1/8 teaspoon black pepper
1/8 teaspoon granulated sugar
For Salad:
1 head iceberg lettuce, quarter lettuce in wedges
1 (6.5 oz) jar marinated artichoke hearts, per instruction
1/3 cup chopped celery
1/4 cup chopped scallions
6 Campari Tomatoes, cut into eighths
6 slices of crispy bacon, 1/2-inch crumbles, unprocessed natural bacon
1-2 ounces goat cheese crumbles
9 (1/4-inch) half slices of lemon
15 small basil leaves
INSTRUCTIONS
Note: If crispy bacon is not on hand, back bacon first. Bake bacon on a rimmed baking pan, starting in a cold oven, at 375°F for 20 minutes. If bacon is not crispy, rotate pan and bake in 5 minute increments until bacon is crispy. Transfer to cooling rack, blot with paper towels. Crumble bacon in 1/2-inch pieces once it is cooled.
Prepare Shrimp:
In a medium bowl, combine Italian Seasoning, lemon zest, lemon juice, granulated garlic, smoked sweet paprika, red pepper flakes, and 1 tablespoon avocado oil. Remove and discard shells from shrimp. Refrigerate shrimp and prepare dressing.
Dressing: Whisk all dressing ingredients, and refrigerate until ready to serve.
Cook Shrimp: In large skillet, heat the 1 tablespoon avocado oil over moderately high heat until shimmering. Add the shrimp and cook, turning once, until just pink, about 2 minutes. Carefully add the wine and simmer until the shrimp are white throughout, about 1-2 minutes. Immediately transfer from skillet, cool slightly before adding to salad.
Plate Salad: Place 1 wedge on each 4 chilled salad plates. Cut artichoke hearts into bite size pieces. Equally divide artichokes, celery, scallions, and tomatoes, over and on the sides of the wedge. Top with shrimp, bacon, and goat cheese. Garnish with lemon slices and basil leaves.
Serves: 4 Wedge Salad
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