Blackened Shrimp Salad with Green Apple
Note: Open your windows when you're cooking the shrimp - it will get smokey!
16-20 medium-large shrimp, peeled, deveined, tails on
4 tbsp blackening powder (see recipe below)
2 tbsp unsalted butter
about 4-6 cups red leaf lettuce, torn
3 scallions, finely chopped
1 green apple, cut into matchstick sized pieces
about 1/2 cup fresh goat cheese, crumbled
1 tbsp balsamic vinegar
4-5 tbsp extra-virgin olive oil
a pinch of sugar
Salt and fresh pepper to taste
For Blackening Powder:
3 tbsp Zatarain's Creole Seasoning
1 tbsp sweet paprika
In a small bowl, mix together vinegar, sugar, salt and pepper. Whisk in olive oil until emulsified. Set aside.
Coat shrimp with blackening powder. Heat a cast iron skillet over medium-high heat until it's very hot. Melt butter in skillet. Add shrimp and stir constantly for 3-5 minutes or until they are just done. Transfer to a plate and cover with foil.
Toss salad greens with dressing. To serve, place a bed of dressed greens on a salad plate. Sprinkle with green onions. Top with apples. Sprinkle generously with goat cheese. Place 4-5 shrimps around the salad. Serves 4.
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