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June 26, 2006
Shrimp Romaine Salad
This is my version of a shrimp caesar salad. I am allergic to eggs, so it is egg free. It does have the anchovy paste in it to spark up the flavor without being overwhelming. My anchovy-hating housemate refuses to believe that it is in there as he scarves down his second helping of salad. This was so popular the last time we had Romaine Mix in the boxes that my housemates insisted that I make the recipe twice in one weekend!
Shrimp Romaine Salad
1/2 loaf of whole garlic bread
1/3 c. garlic olive oil
1/3 c. ghee
5 cloves garlic
1 scant TBS of dijon mustard
2 lemons
1/4 tsp Worchestershire Sauce
1 tsp anchovy paste
1/2 c. extra virgin olive oil
1/2# Willie Green's Romaine Mix
1/4# bay shrimp
1/4 c. parmesan cheese
Cut the bread into 1" slices. Cut the slices into cubes. Arrange the cubes on a baking sheet and bake at 300 degrees until lightly toasted, about 15 minutes. In a large saute pan, heat 1/3 c garlic olive oil and 1/3 c. ghee over medium heat. Add enough cubes to cover the bottom of the pan but not overlapping. Cook in the hot oil, stirring occasionally until all sides of the cube are golden brown and basted in the garlic oil/ghee mixture. With a slotted spoon, remove the cubes and drain on a paper towel. Repeat with more cubes until all have been browned in the pan.
In a large salad bowl, wooden preferred, rub two of the garlic cloves all over the inside of the bowl. Crush 5-6 of the croutons inside the bowl. In a blender or food processor, place the other 3 garlic cloves, mustard, the juice of one of the lemons and Worchestershire Sauce. Pulse. Slowly add the olive oil, blending so the dressing emulsifies. Add 3 or 4 croutons and blend again. The dressing should be relatively thick and golden, with specks of the garlic and croutons.
Place the romaine mix in the salad bowl. Add shrimp and parmesan cheese. Drizzle half the dressing over the romaine. Stir to coat, adding more dressing as needed. Immediately before serving, add the remaining croutons to the bowl and toss. Serve with lemon wedges.
Posted by Christine at June 26, 2006 09:01 PM
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