Shrimp on the "Cobb"
A hot day, cold meal classic, a cobb salad with added protein, sweet shrimp.
Equipment
- 1 Skillet Cast Iron is best
- 1 Sald Bowl Large
Ingredients
- 14 oz Lettuce Romain, Chopped, 1 head
- 3 ea Eggs Hard Boiled, Peeled, Wedged
- 1 lb Shrimp Cooked, Peeled, deveined (31-40 ct)
- 1 Cup Tomatoes Cheery, washed, halved
- 1 ea Red Onion Peeled, Minced ~ 1/2 cup
- 2 ea Avocado Peeled, chopped
- 1 clove Garlic Peeled, crushed
- 1/2 tsp Salt Kosher
- 1/2 tsp Black Pepper Fresh, medium grind
- 1/4 tsp Sugar Granulated
- 3 tbsp Olive Oil EVOO, good stuff
- 2 tbsp Red Wine Vinegar Good Stuff
- 5 slices Bacon Thick Cut, Good Stuff
- 1 cup Blue Cheese Crumbled, ~4 oz
Instructions
- Cook bacon in a skillet over medium, turning occasionally, until crisp, about 10 minutes.
- Transfer bacon to a plate lined with paper towels, reserving drippings in skillet.
- Pour drippings into a small bowl; set aside to cool.
- Roughly chop bacon slices, add to the salad bowl, and toss well with lettuce, eggs, shrimp, tomatoes, onion, avocado, and cheese.
- In a food processor, add garlic, salt, pepper, and sugar; pulse until well mixed.
- Add the reserved drippings, olive oil, and vinegar; process until blended.
- Drizzle over salad; serve immediately.
Notes
A perfect meal with a minimum of required cooking.
I'll also add croutons to intensify the texture difference. For a kick, one could add ONE (1) seeded and finely minced jalapeno to the dressing.
One can add pitted/sliced olives or pepperoncini peppers, maybe replace the blue cheese with feta for a more Greek style, or even swap the shrimp for anchovies or other small filleted fish.
Nutrition
Calories: 353kcalCarbohydrates: 6gProtein: 12gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.04gCholesterol: 46mgSodium: 875mgPotassium: 382mgFiber: 2gSugar: 3gVitamin A: 1082IUVitamin C: 8mgCalcium: 205mgIron: 1mg
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