Tuesday, May 17, 2011
Weekly Recipe: Shrimp Cobb Salad
This is a great spring/summer salad. It's got it all in one dish - the protein and the veggies. That doesn't mean it doesn't take a while to chop everything up but it's all worth it in the end. I did doctor up the dressing a bit and used cooked shrimp but otherwise kept it pretty much as written.
Shrimp Cobb Salad
adapted from Southern Living
1 pound large shrimp, cooked and tails removed
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon salt, divided
2 1/2 tablespoons champagne vinegar (or your favorite vinegar)
3 tablespoons extra-virgin olive oil
1 tablespoon whole-grain Dijon mustard
1 head romaine lettuce
1 cups cherry tomatoes, quartered
1 cup shredded carrots (about 2 carrots)
1 cup frozen whole-kernel corn, thawed
1 ripe peeled avocado, cut into 8 wedges
1. Place shrimp in a large ziplock bag and add paprika, salt, and pepper. Toss to coat.
2. Combine remaining 1/8 teaspoon salt, vinegar, oil, and mustard in a large bowl, stirring with a whisk. (You may want to double the amount of dressing, as I found this to be a bit sparse.) Add lettuce; toss to coat.
3. Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, and 2 avocado wedges.