Best Shrimp Salad With Croutons Recipes

CAESAR SALAD WITH SHRIMP

Steps:

• For the garlicky croutons: Preheat the oven to 250 degrees F.
• Spread out the bread cubes in a single layer on a baking sheet. Drizzle with the garlic oil and sprinkle with salt and pepper. Bake, tossing the croutons once halfway through, until crisp, about 25 minutes. Set aside and cool completely.
• For the Caesar dressing: Put the garlic oil in a blender. Add the anchovies, mustard, vinegar, Worcestershire sauce, lemon juice, salt and pepper. Blend until smooth. Add the Parmesan and give it a quick blitz. (You want to retain some of the texture of the cheese.)
• For the salad: Peel and pit the avocados, then slice lengthwise into spears and sprinkle with some lemon juice to prevent browning. Set aside.
• Arrange the romaine in a line on a platter with the inside of each quarter-head of lettuce facing upward. Drizzle the dressing over the lettuce, allowing it to seep into the layers of leaves. Arrange the shrimp on top, along with the croutons. Scatter the cheese shavings and parsley leaves over the top. Squeeze the lemon half over the whole platter and serve.

CHILLED SHRIMP AND CHOPPED-TOMATO SALAD WITH CRISP GARLIC CROUTONS

Steps:

• Prepare an ice bath; set aside. In a 5-quart stockpot, combine the water with 2 tablespoons salt, peppercorns, paprika, bay leaves, and lemon juice; bring to a boil. Reduce heat to medium; simmer 5 minutes. Add shrimp; stir once. Cook until shrimp are pink and opaque, about 1 1/2 minutes. With a large sieve, transfer shrimp to ice bath. Chill thoroughly, at least 2 minutes, and drain in sieve. Cut each shrimp in half crosswise. Place in a bowl, cover with plastic wrap, and refrigerate until ready to use.
• In a food processor fitted with the metal blade, chop garlic. Remove 2 teaspoons; set aside. Quarter 1 red pepper and 1 tomato; add to remaining garlic in processor. Pulse until a coarse puree forms. Pour into a large mixing bowl.
• Cut remaining red pepper and 3 tomatoes into 1/4-inch dice, and add to bowl along with cucumber, green pepper, red onion, marjoram, vinegar, and 1/4 cup olive oil; stir to combine.
• Meanwhile, in a large saute pan, heat 2 tablespoons olive oil over medium heat, and fry half the bread cubes until they just begin to turn crisp and golden brown, about 3 minutes. Add half the reserved chopped garlic and a pinch of salt; cook, stirring frequently, until garlic is fragrant and bread cubes are golden brown, about 1 minute more. Transfer to a large plate, and repeat process with remaining garlic and bread cubes. Just before serving, toss the shrimp and half the croutons into salad mixture, season with salt and pepper, and drizzle with more olive oil, if desired. Serve remaining croutons on the side or on top of each portion.

POTTED SHRIMP CROUTONS WITH TOMATO MAYONNAISE

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large saucepan over medium-high heat; add the anchovies. Cook the anchovies, stirring, until beginning to soften, about 1 minute. Stir in the butter, garlic and 1/4 cup parsley. Cook the anchovy mixture until the butter begins to brown, about 2 minutes. Remove from the heat and stir in the lemon juice. Add the stale bread and toss until coated with the anchovy mixture. Transfer the bread to a large rimmed baking sheet and bake until golden brown, about 10 minutes. Set aside to cool completely.
• Meanwhile, combine the mayonnaise, tomato paste, tarragon, 1/4 cup water and the remaining 1/4 cup parsley in a blender. Blend until smooth; transfer to a bowl and refrigerate until chilled, at least 30 minutes.
• In a medium saucepan, combine the shrimp, bay leaves and peppercorns; add enough water to cover. Bring the water to a simmer and cook the shrimp just until pink, about 4 minutes. Fill a large bowl with ice water and set a medium bowl in the ice bath. Drain the shrimp and transfer the hot shrimp to the inner bowl. Cool the shrimp completely, and then peel and de-vein (discard the shells and tails).
• In small glass jars, divide the lettuce and lime segments. Toss the mayonnaise mixture with the chilled shrimp in a bowl. Divide the shrimp among the jars. Top the shrimp mixture with the anchovy croutons. Serve chilled.