|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
French Quarter
Art Print
Dynner, Lidia
Buy at AllPosters.com
Grilled Shrimp Salad
Mr. B’s Bistro, New Orleans
Okay. Mr. B's is making an assumption or three:
1) You
know how to grill shrimp;
2)You know
how to
oven-dry tomatoes;
3) You know how to caramelize onions.
Not to worry. We'll help you out with some very
basic
instructions in the notes below.
Serves 4
Shrimp Marinade
3 cups vegetable oil
1/4 cup Creole seasoning [recipe follows]
Combine
the ingredients and pour over shrimp before grilling.
Balsamic Vinaigrette
2 cups vegetable oil
1/2 cup balsamic vinegar
2 shallots, peeled and diced
2 tablespoons Dijon mustard
Salt and pepper, to taste
Combine
all ingredients in a blender and puree. Season with salt
and
pepper.
Refrigerate any remaining dressing.
Salad
12 Roma
tomatoes, oven-dried & cut in half lengthwise
1 cup onions, caramelized
32 marinated grilled shrimp
4 cup seasonal baby greens
1 cup balsamic vinaigrette
1/4 cup feta cheese, crumbled
Place tomatoes, onions, and the marinated grilled shrimp over
seasonal
baby greens. Top with balsamic vinaigrette and feta cheese.
Creole Seasoning
Yields four cups
1/2 cup kosher salt
1/3 cup granulated garlic
3/4 cup ground black pepper
1/4 cup cayenne pepper
1/3 cup dried thyme
3/4 cup dried oregano
1 1/3 cups paprika
1/4 cup granulated onion
1/2 cup basil
Blend all ingredients in a mixing bowl. Store in a sealed container.
To grill shrimp: After removing the shrimp from the
marinade, pat them
dry
with paper towels. They do not have to be completely
dry, of course, but
neither should they be dripping marinade. Assuming you
are using large
shrimp, you
will need to grill them over hot coals (or broil
them) for approx-
imately 3 minutes
per side, depending, of course, on the
degree of heat you
are using and the exact
size of the shrimp. If they
overcook, they will be
rubbery. Please avoid this!
To caramelize onions: Simply slice an onion or two
(or cut into crescents,
if you prefer) and sauté in a generous amount of
olive oil or butter over
medium-high
heat, stirring occasionally, until they
are tender and just
starting to brown. The onions should be - you guessed
it! - the color
of caramel.
Mr. B's Bistro
201
Royal Street, New Orleans, Louisiana 70130
(at the corner of Iberville Street - in the French Quarter)
504.523.2078
Featured
Archive Recipes:
Grilled Tuna Salad with Sun-dried Tomato Dressing
Margarita
Shrimp Salad
Index - Salad Recipe Archives
Index -
Salad Dressing Recipes
Do you know what it means
to miss New Orleans?
Daily Recipe
Index
Recipe Archives Index
|
