Thursday, June 29, 2017

Recipe of the Week: Shrimp Cobb Salad

I've posted Cobb Salad recipes before, but I came across an interesting Cobb Salad combination a few weeks ago that Sandra and I absolutely loved!

This is a great summertime meal and super easy to assemble.  I've made a few changes to the original dressing recipe to suit our tastes, but otherwise this is a perfect salad recipe!


Shrimp Cobb Salad with Creamy Cilantro and Basil Dressing - Adapted from Damn Delicious


1 bag (1 pound) large shrimp, peeled and de-veined
1 tablespoon Cajun/creole seasoning sauce (I used Magic Seasoning Blends)
2 tablespoons olive oil
4 slices bacon, diced
2 large eggs, hard boiled and sliced
two bags chopped romaine lettuce
1 avocado, halved, seeded, peeled and diced
two ears of corn, husked and cleaned then boiled for 8 minutes before cooling and cutting off the cob
1/2 cup crumbled goat cheese

Creamy Cilantro Dressing
1 cup loosely packed fresh cilantro, stems removed
1/2 cup loosely packed fresh basil leaves, stems removed
Juice of 1 lime
1/2 jalapeno, ribbed and seeded
2 garlic cloves
salt and pepper
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1/2 cup mayonnaise


To make the dressing: combine the cilantro, basil, lime, jalapeno and garlic into a food processor. Season with salt and pepper. With the motor running, add olive oil and vinegar in a slow stream until emulsified.  Add mayo and pulse until combined. Remove from food processor and store in the refrigerator until ready to serve (can be made 1-2 days ahead and stored for 4-6 days).

Preheat oven to 400F.  Line a baking sheet with parchment paper and place the shrimp on the baking sheet.  Drizzle with olive oil and seasoning blend and gently toss to combine.

Place shrimp in the oven and roast until pink and cooked through, about 6-7 minutes (turning shrimp once with tongs).  

Meanwhile, cook the bacon until brown and crispy.  Transfer to a paper towel lined plate; set aside

To assemble the salad: Place romaine lettuce divided onto two large plates. Top in rows with shrimp, bacon, eggs, avocado, corn and goat cheese.  Top with creamy cilantro dressing.