Topped with a creamy yogurt and cucumber dressing, this shrimp Cobb salad with gulf shrimp is such a delight for the tastebuds.
This hearty salad is healthy, delicious and satisfying. It is easy to put together and makes for a beautiful presentation. The creamy dressing is full of cucumber, fresh herbs and adds just the right amount of bright flavor to pull it all together. Starting out with great gulf shrimp is essential, and a quick sear and a sprinkling of Old Bay is all you need to make this a memorable and wholesome offering. I suggest you use Persian cucumbers for the dressing; not only do they have great flavor, but they have less water than the normal cucumber which helps render a perfect consistency to your dressing.
Click here for the yogurt-cucumber dressing recipe.
- 1½ lb jumbo shrimp, peeled and deveined
- 2 teaspoons Old Bay Seasoning
- 2 tablespoons canola oil
- flour for dusting shrimp
- 1 romaine heart, sliced
- 16 ounces mixed baby greens of choice
- 4 hard boiled eggs, quartered
- 1 pint cherry tomatoes, halved
- 5 radishes, thinly sliced
- 5 slices thick cut bacon, cooked and roughly chopped
- 2-3 avocados, diced
- 1 bunch chopped chives, for garnish
- Click here for the recipe.
- To make dressing, click the link above for the recipe.
- In a large, wide serving bowl, place greens to fill bowl. In rows, begin arranging the tomatoes, eggs, radishes, bacon and avocados on top, leaving a row in the center for shrimp. To prepare shrimp, heat a cast iron or heavy bottomed skillet with oil. Pat shrimp dry and season with Old Bay and dust lightly with a bit of flour to coat and absorb any excess moisture on the shrimp. This will insure a nice crispy exterior to your seafood. When oil is hot, sear shrimp for about 4 minutes per side (in stages if necessary to avoid over crowding your pan). Remove shrimp from pan and place atop salad. Drizzle half the dressing over salad, reserving remainder to serve on the side. Garnish with fresh chives and enjoy!