When it's hot and nobody wants to really do a lot of cooking, a cold, crisp fresh salad with chilled shrimp and a hit of Southern spice is just the thing. This is our take on a recipe from Food and Wine Magazine.
A meal shines with great ingredients. Alexander's has some of the best of the coveted Mexican white shrimp we've tasted, and they go great with this simple weeknight meal. For the best results, just remember to make your iceberg lettuce cold and crisp and even think about chilling the plates. There's a touch of the classic Southern seafood seasoning, Old Bay. If you don't have any around, try some celery salt with a touch of ginger powder and smoked paprika. In fact if you only have celery salt (or celery seeds and salt), just go with it. Or, whip up a more substantial copy from scratch (but we're only talking 1/2 teaspoon).
Serves 2 as a large dinner salad or 4 as an appetizer salad
Shrimp Wedge Salad with Po' Boy Flavors
1 TB vegetable oil
1 pound peeled, deveined shrimp
1/2 tsp kosher salt
1/8 tsp black pepper
1 1/4 cups fresh breadcrumbs
1/2 tsp Old Bay seasoning
1/2 cup mayonnaise
2 TB whole milk
4 tsp hot sauce (like Frank's or Crystal)
1 head fresh and crisp iceberg lettuce
Heat oil in a large nonstick skillet over medium high heat. Add shrimp and cook until just cooked through (a minute or two per side). Sprinkle with salt and pepper. Remove from pan and chill until use. We prefer them room temperature or even colder.
Add breadcrumbs and Old Bay to the skillet. Cook over medium heating, stirring occasionally until golden brown (about 4 minutes). Remove from heat and set aside.
Whisk together mayonnaise, milk and hot sauce until smooth.
For a traditional wedge salad, cut the lettuce into 4 wedges (to be eaten with knife and fork). Or merely cut up the lettuce for a standard salad.
Place the lettuce on serving plates. Top with shrimp, dressing and breadcrumbs. Garnish with capers. We serve with lemon wedges for squeezing over the salad.
WINE SUGGESTION: Sauvignon Blanc