HOW TO MAKE LOADED SEAFOOD CAESAR SALAD| JUKE JOINT SUMMER SERIES!

How to DIY
Published on Jul 17, 2021
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Ingredients:
1 bunch/bag Romaine Lettuce
Fresh Lemon Juice from ½ a Lemon
Fresh Black Pepper
Parmesan Cheese (Freshly Grated)
Croutons
Bacon Bits (Chopped)
Lump Crab Meat (please don’t use imitation crab)
2 lbs. Shrimp (26/30, peeled and deveined)
Leftover Salmon ( or cooked salmon)
1 tbsp Paprika
2 tsp Garlic Powder
1 tsp Onion Powder
¼ tsp Salt
Caesar Dressing
Method:
Put a pan on Medium Heat and add +- 2 tbsp of Oil.
Place your Shrimp to a bowl. Season well, using your choice of seasoning (aim for tasty, fragrant spices such as Paprika, Garlic Powder, Onion Powder and Salt.) Mix them around until the spices are evenly distributed amongst your Shrimp.
Once the pan is well heated, add your Shrimp one by one and cook each side until crispy and blackened. When the shrimp is ready to flip it will easily lift off the pan, so rotate with a pair of tongs to ensure both sides are seared and cooked well.
Wash your Romaine lettuce well, pat dry and place in a big bowl. Using your hands, tear your leaves into nice, thick, crispy strips.
Using a spoon, evenly pour your Caesar Dressing on your Romaine. Take your time and toss your strips in the bowl. Add your croutons.
Freshly grate your Parmesan cheese into your salad.
Toss the ingredients in the bowl to incorporate all the flavors.
Using a pair of tongs, plate your salad. Top with your bacon bits.
Gently add your gorgeous, blackened Shrimp.
Using a fork, tear up your Salmon leftovers and add the flakes to your salad.
Add your Lump Crab.
Pour some Caesar Dressing over your topped salad (have fun!)
Slice a Lemon in half and squeeze the fresh juice onto your salad.Finally, sprinkle some fresh, black pepper onto the salad. (Get bougie!)
Enjoy!