JBug's Kitchen Antics: Buffalo Shrimp on Lemon Caesar Salad

It has been a month of Sundays since I've constructed a Caesar salad and as for Buffalo Shrimp, well that would be never. Pity really!

Remember when Caesar salad's were all the rage? Not that they're unpopular now, but during the 70's there wasn't a restaurant around that didn't serve it and I admit one of the first things I purchased for my empty apartment was a wooden salad bowl so I could make it. A staple in my diet during my single days, it's safe to say with all the garlic and anchovies emanating from my pores, it could account for the fact that I stayed single till I was 45.

I thought I'd mastered a fool proof recipe but this lemon version of the salad wins the prize and topped with Buffalo Shrimp - well what can I say except we were wishing I'd cooked more'n a pound of the darn things. Don't be thrown off by the amount of spices in the coating mix - it's quite perfect. You certainly won't need it all so put half in a zip bag and save for later before you bread your shrimp because it would be a great coating for chicken tenders too, that is if you're not a shrimp fan. As for the Caesar salad, you'll notice there isn't an egg to be found and to be honest, you won't even miss it!

Buffalo Shrimp on Lemon Caesar Salad

Shrimp:

1 pound large shrimp, cleaned and deveined

2 cups flour

2 tablespoons creole seasoning

1 tablespoon garlic powder

1 teaspoon onion powder

1 tablespoon cayenne pepper

1 teaspoon black pepper

Oil for frying

Sauce:

4 ounces hot sauce (I used Louisiana Hot Sauce)

1 teaspoon garlic powder

1 teaspoon cayenne pepper

2 tablespoons butter

Rinse shrimp under running water and set aside. Combine flour with seasonings and divide in two, placing half in a zip bag for future use. Coat shrimp with remaining dredging mix (reserve what’s left) and place on wire racks over a sheet pan. Refrigerate for 30 minutes to set coating. After 30 minutes, dredge coated shrimp in reserved coating mix. Heat oil in deep skillet and fry shrimp in batches for 2-1/2 to 3 minutes or until golden brown. Do not overcook! Remove from pan and set aside on paper towels to drain.

Meanwhile combine hot sauce, garlic powder, cayenne and butter in a small saucepan and heat until butter is melted. Whisk sauce to incorporate ingredients. Pour over cooked shrimp and toss to mix well. Serve over prepared salad.

Lemon Caesar Salad (adapted from Sheila Lukins)

3 hearts romaine lettuce, shredded

1/4 cup freshly grated parmesan cheese

Coarse ground black pepper

2 cups croutons (I used homemade from leftover focaccia)

Dressing:

1 tablespoon anchovies rinsed and patted dry

Grated lemon rind from 1 lemon

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

1/2 cup olive oil

Coarse ground black pepper

Using immersion or regular blender, combine anchovies, lemon rind and juice, vinegar and mustard. With motor running slow drizzle in olive oil until mixture thickens and emulsifies. Add pepper to taste. Toss lettuce with dressing. Add parmesan, pepper and croutons and toss again. Top salad with shrimp and serve. Download Buffalo Shrimp on Lemon Caesar

A year ago - Curried Chicken with Cranberries