San Antonio Fiesta Shrimp Salad
10 26/30 Texas wild caught shrimp
1 teaspoon olive oil
1 teaspoon barbecue seasoning
3 flour tortillas, fried
1 corn tortilla, cut in thin strips and fried crispy
2 ounces iceberg lettuce, shredded
2 ounces hearts of romaine, shredded
3 ounces chili con queso
1/4 cup pinto beans, drained
1 ounce shredded pepper jack cheese
1/4 cup pico de gallo
3 ounces ranch dressing
1 ounce honey
1 teaspoon fresh garlic, minced
1 teaspoon cumin powder
1/4 cup cilantro, chopped
Mix ranch, honey, garlic, cumin and cilantro well and refrigerate.
Peel and devein shrimp, baste with oil and sprinkle with barbecue seasoning then grill over mesquite wood until done.
Mix iceberg, romaine, pinto beans and pico de gallo. Toss with dressing until well coated.
Place in middle of large salad bowl. Place the three fried flour tortillas
between the salad and the rim of the bowl at the 12, 4 and 8 position. Drizzle the chili con queso onto the tortillas and sprinkle them with pico de gallo.
Sprinkle the pepper jack cheese on top of the salad. Line the grilled shrimp across top of salad. Garnish with tortilla strips and sprig of cilantro, serve.
— Recipe courtesy of the Galveston County Fair and Rodeo Seafood Cookoff
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