Whenever I need a quick protein to serve for dinner, I always turn to one thing – blackening spice. It is a staple ingredient in my family’s kitchens. When I don’t know what to do with meat, the answer is always “blacken it.” Blackening anything makes it just a little bit more flavorful and adds a mildly spicy kick. It is not the kind of spicy that is overwhelming and forces you to drink more water in one sitting than a normal person would in one day, but rather the kind that can just barely feel in the back of your throat.
You can use blackening spice on just about anything – chicken, steak, or even white fish. But I think that this spice is perfect sprinkled over shrimp. Toss that shrimp with some crisp romaine lettuce, crunchy homemade croutons, and a lemony dressing and you’ve got yourself one satisfying salad. Eating this transports me to a cooler place, away from the summer heat – a place where air conditioners don’t make a funny noise and you don’t have to sleep with a fan blowing directly in your face.
Blackened Shrimp Salad
| Yield | 4 to 6 |
| Meal type | Salads, Seafood |
Ingredients
- 1 lemon, zested
- 1/4 cup fresh lemon juice
- 1 garlic clove minced
- 1 teaspoon Dijon mustard
- 1 teaspoon worcestershire sauce
- 1 teaspoon champagne vinegar
- 1/2 cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 loaf ciabatta bread, cut into 1/2-inch cubes
- 1/4 cup extra-virgin olive oil
- 3 tablespoons blackening spice
- 2lb shrimp, peeled and deveined
- 2 heads romaine lettuce, torn
- 1/2 red onion, thinly sliced
- 1 cup shaved parmesan cheese
Directions
| Dressing | |
| 1. | Whisk together the lemon zest, lemon juice, garlic, mustard, worcestershire sauce, and vinegar in a small bowl. Gradually whisk in 1/2 cup of olive oil to combine. Season with salt and pepper, to taste. Set aside. |
| Salad | |
| 2. | Preheat the oven to 375°F. Toss the bread cubes with 2 tablespoons of olive oil in an even layer on a large rimmed baking sheet. Bake for 25 to 35 minutes, until golden brown. Remove from the oven and let cool slightly. |
| 3. | Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Sprinkle the blackening spice evenly over the shrimp. Add to the pan and cook for 1 to 2 minutes per side, just until cooked through. |
| 4. | Toss together the lettuce, red onion, cheese, and croutons in a large bowl. Drizzle the dressing over the salad and toss to coat. Arrange the shrimp over the salad and serve. |
This salad is colorful, simple, and easy on the eyes. If this doesn’t remind you of summer, I don’t know what will.
{ 3 comments… read them below or add one }
That’s a great idea! The blackened shrimp salad looks so great, I’m going to give it a go.
Thanks Christine! Let me know how it goes.
beautiful! i have never used blackening spice before! it really seems like it would make almost anything delicious.