Shrimp Caesar Salad in Crispy Parmesan Cups
Serves 4 as an appetizer
Ingredients:
125gr raw shrimp, peeled and deveined (about 12 large shrimp)
2 cups cold water...
1 Tablespoon salt
1 Tablespoon brown sugar
salt and pepper
1 cup grated parmesan cheese
2 cups chopped romaine lettuce
1/2 cup cherry tomatoes, halved
Caesar salad dressing
Serves 4 as an appetizer
Ingredients:
125gr raw shrimp, peeled and deveined (about 12 large shrimp)
2 cups cold water...
1 Tablespoon salt
1 Tablespoon brown sugar
salt and pepper
1 cup grated parmesan cheese
2 cups chopped romaine lettuce
1/2 cup cherry tomatoes, halved
Caesar salad dressing
Directions:
Stir together water, salt, and brown sugar in a bowl then add shrimp and place in the refrigerator to brine for 20-30 minutes. Drain, pat dry, then season both sides lightly with salt and pepper, and set aside.
Preheat oven to 180. Line a baking sheet with a silpat or parchment paper then scoop 1/4 cup parmesan cheese into two mounds then spread with your fingers to make thin, 5″ circles. Bake for 4-5 minutes or until light golden brown. Let cool for 15 seconds then use a very thin spatula to lift cheese crisps and drape over the bottom of prep cups or an overturned muffin tin. Repeat with remaining parmesan cheese. Let cups cool completely before removing.
Heat a medium-sized skillet over medium-high heat. Spray with nonstick spray then add shrimp. Saute until pink on one side, about 2 minutes, then flip and saute until cooked through, about 1 more minute.
Toss lettuce with salad dressing then divide between cups. Top each cup with a quarter of the shrimp and halved cherry tomatoes. Serve immediately.
Stir together water, salt, and brown sugar in a bowl then add shrimp and place in the refrigerator to brine for 20-30 minutes. Drain, pat dry, then season both sides lightly with salt and pepper, and set aside.
Preheat oven to 180. Line a baking sheet with a silpat or parchment paper then scoop 1/4 cup parmesan cheese into two mounds then spread with your fingers to make thin, 5″ circles. Bake for 4-5 minutes or until light golden brown. Let cool for 15 seconds then use a very thin spatula to lift cheese crisps and drape over the bottom of prep cups or an overturned muffin tin. Repeat with remaining parmesan cheese. Let cups cool completely before removing.
Heat a medium-sized skillet over medium-high heat. Spray with nonstick spray then add shrimp. Saute until pink on one side, about 2 minutes, then flip and saute until cooked through, about 1 more minute.
Toss lettuce with salad dressing then divide between cups. Top each cup with a quarter of the shrimp and halved cherry tomatoes. Serve immediately.
