Blackened Shrimp Salad - Dallas News |

Blackened Shrimp Salad

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1 lb 16-20 shrimp peeled and deveined

1 bunch asparagus

8 oz baby field greens

1 yellow beet

1 red beet

4 oz Boursin cheese

2 oz white wine

¼ cup toasted almonds

Juice of one lemon

¾ cup evoo

1 tsp Dijon

Salt and pepper

2 tbps blackening seasoning



Toss beets with evoo and salt and pepper

Wrap in foil and roasted in 375 degree oven until knife tender (approx 30 mins)

Cool and peel

Slice into rounds and reserve

Place shrimp in bowl with 1 tbps evoo and blackening seasoning

Marinate for 30 minutes in refrigerator

Toss asparagus with evoo and salt and pepper and roast on grill or under broiler until brown and reserve

In large bowl whip lemon juice and mustard and drizzle in evoo until emulsified, season with salt and pepper and reserve

Poach four eggs in pot of simmering water until whites are firm (approx 4 minutes)

Heat medium skillet till very hot and cook shrimp until medium in temp (approx)

Deglaze with white wine and keep warm

Place greens, beets and asparagus in bowl and toss with vinaigrette

Arrange on plates evenly and garnish with Boursin, almonds and shrimp

Top with poached egg


Serves 4

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