BBQ Shrimp with Sourdough
Ingredients for the Salad:
- 1/2 small red onion, thinly sliced
- 1/4 cup cherry tomatoes, halved
- 1 Persian cucumber (or ½ English cucumber), washed and cut in ¼ inch pieces
- 1 small carrot, grated
- 3 cups mixed greens
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon or whole grain mustard
- 1/4 teaspoon dried Italian seasoning
- 3 tablespoons extra virgin olive oil
- kosher salt, to taste
- freshly ground black pepper, to taste
Ingredients for the Shrimp:
- 12 jumbo raw shrimp, unpeeled, deveined
- 1 tablespoon low sodium worcestershire sauce
- 1 ½ tablespoons freshly ground black pepper
- 2 teaspoons creole seasoning (see recipe below to make your own)
- 1 garlic clove, minced
- 1/4 cup low sodium seafood or vegetable broth
- 1/2 medium lemon, juiced (more to taste)
- 1/2 tablespoon unsalted butter, cold
- 2 scallions, thinly sliced on the bias, for garnish
- 2 thick cut (1 inch) slices crusty whole grain sourdough bread
- kosher salt, to taste
Ingredients for the Creole Seasoning:
- 1 ¼ tablespoons paprika
- 1 teaspoon kosher salt
- 1 tablespoon garlic powder
- 1/2 tablespoon freshly ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon cayenne
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried thyme
- *you will have extra creole seasoning; keep it in an airtight container in a cool, dry spot for up to 3 months
- To make the salad: In a large bowl toss together the onion, tomato, cucumber, carrots and mixed greens along with a pinch of salt and black pepper to taste. Transfer to the fridge until ready to serve.
- In a small bowl whisk together the vinegar, mustard, Italian seasoning and a pinch of salt. While continuing to whisk, drizzle in the olive oil. Once all of the oil is added taste and adjust with more vinegar, oil or salt to your taste. Set aside until ready to serve.
- When ready to serve, toss the salad with 1 tablespoon of the dressing, adding a little bit more if needed so that the lettuce leaves are just coated.
- To cook the shrimp: Warm a large skillet over medium high heat. In a bowl toss the shrimp with worcestershire, pepper, creole seasoning and garlic.
- Once the pan is hot add the shrimp along with the broth, lemon juice along with the squeezed out flesh of the lemon and a pinch of salt. Cook until the shrimp begins to turn pink, about 4 minutes. Flip the shrimp and cook for a further 2 minutes, until the other half just begins to turn pink. If the liquid reduces too much during this time you can add a bit more broth or water.
- Once the shrimp is just cooked through, turn the heat to low and stir in the cold butter until it is completely melted and emulsified into the sauce. Turn off the heat and taste, adjusting the seasoning as needed with pepper or lemon juice.