Shrimp Salad

This vibrant Shrimp Salad offers a perfect balance of fresh, crisp textures and savory flavors. Featuring large Oregon pink shrimp, crisp romaine lettuce, and juicy heirloom tomatoes, it is dressed with a creamy lemony dill Caesar dressing for a zesty kick. The dish is elevated by homemade sourdough croutons toasted with olive oil, dried dill, sea salt, and grated Parmesan cheese, adding a delightful crunch to every bite. Ideal for a warm summer lunch or a light weeknight dinner, this salad comes together quickly using simple, high-quality ingredients. It serves as a satisfying main course that feels both elegant and homey, making it a reliable favorite for gatherings or solo meals alike.

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 12

Calories: 823.3

Dietary: Gluten-free

Description

This vibrant Shrimp Salad offers a perfect balance of fresh, crisp textures and savory flavors. Featuring large Oregon pink shrimp, crisp romaine lettuce, and juicy heirloom tomatoes, it is dressed with a creamy lemony dill Caesar dressing for a zesty kick. The dish is elevated by homemade sourdough croutons toasted with olive oil, dried dill, sea salt, and grated Parmesan cheese, adding a delightful crunch to every bite. Ideal for a warm summer lunch or a light weeknight dinner, this salad comes together quickly using simple, high-quality ingredients. It serves as a satisfying main course that feels both elegant and homey, making it a reliable favorite for gatherings or solo meals alike.

Ingredients

4 slices sourdough bread
2 Tbsp. extra-virgin olive oil
1 teaspoon dried dill
1/8 teaspoon sea salt
1/4 cup SarVecchio Parmesan cheese, finely grated
8 oz. romaine lettuce
1/2 cup green onions, chopped
24 Cherry or grape heirloom tomatoes
32 Large Oregon pink shrimp (cooked, cleaned, and chilled)
1 cup Creamy Lemony Dill Caesar Dressing
to taste cracked pepper

Directions

1
Preheat oven to 250&# 194;Â°F (120ÃÂ°C).
2
Cut sourdough bread slices into 1/4-inch squares.
3
Place bread cubes in a large glass bowl, brush all sides with 2 tablespoons extra-virgin olive oil, and sprinkle with dried dill, sea salt, and grated Parmesan cheese. Toss well to ensure each crouton is coated.
4
Spread croutons onto a cookie sheet and toast for 20-25 minutes, until golden and crunchy. Set aside to cool.
5
Wash and thoroughly dry the romaine lettuce, green onions, and tomatoes.
6
Cut lettuce into bite-sized pieces and halve the tomatoes.
7
In a large mixing bowl, combine the romaine lettuce, green onions, and half of the prepared croutons.
8
Add the chilled cooked shrimp to the bowl.
9
Drizzle with 1/2 cup of the Creamy Lemony Dill Caesar Dressing and toss gently to combine.
10
Divide the salad mixture evenly onto 8 dinner plates.
11
Top each salad with halved tomatoes, remaining shrimp (4 per serving), and remaining croutons.
12
Sprinkle with cracked pepper and serve immediately.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 823.3kcal

% Daily Value *
Total Fat 30.1g47%
Saturated Fat 10.1g51%
Cholesterol 683.8mg228%
Sodium 100060.5mg4170%
Total Carbohydrate 31.5g11%
Dietary Fiber 2.5g10%
Sugars 14.1g
Protein 109.2g219%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If SarVecchio Parmesan is not available, ask your cheesemonger for a similar tasting local cheese or use standard Parmigiano-Reggiano.

For variation, you can substitute the shrimp with 2 cups of cooked lobster meat cut into bite-sized pieces or 2 cups of sautÃÂ©ed sea scallops.

Ensure the shrimp are fully chilled before adding to the salad to keep the dish fresh and crisp.

Croutons can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Keywords: shrimp, salad, seafood, romaine, lettuce, croutons, sourdough, parmesan, dill, tomatoes, healthy, lunch, dinner, fresh, crunchy, dressing, caesar, scallops, lobster, summer

Read it online: https://www.chefs-mate.com/recipe/shrimp-salad-3/