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Sourdough Shrimp Salad

RobinBenzle's picture
From Fishermans Wharf, a beautiful platter salad featuring shrimp and avocados, topped with warm, homemade garlic-Parmesan sourdough croutons.
Ingredients
  Romaine heart head 2 Small, chop
  Tomato 2 Medium, chop
  Avocado 3 Medium, slice
  Salt 1⁄2 Teaspoon
For the croutons
  Butter 2 Tablespoon
  Extra virgin olive oil 2 Tablespoon
  Sourdough bread loaf 1 , cubed (into 1 inch cubes)
  Garlic powder 3⁄4 Teaspoon
  Parmesan cheese 1⁄4 Cup (4 tbs)
For the dressing
  Lemon juice 1 Medium
  Olive oil 1⁄2 Cup (8 tbs)
  Pepper 1 Pinch
  Salt 1 Pinch
  Italian flat parsley 2 Tablespoon, finely chopped
Directions

MAKING
1. In the salad bowl place the romaine lettuce, add tomatoes and arrange the avocado slices on top.
2. Place the shrimps on top.
3. In a pan melt butter with olive oil, fry the sourdough croutons until crisp and brown on all side.
4. Sprinkle parmesan cheese and garlic powder on top, give it a toss.
5. Place the fried sourdough croutons on the salad.

SERVING
6. Serve along with your meal.

Things You Will Need
Salad bowl
Pan

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Assembled
Dish: 
Salad
Ingredient: 
Shrimp
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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