Shrimp Wedge Salad with its Fresh Salsa Dressing and Bolillo Garlic Bread is fancy enough for a summer dinner party, but won’t have you slaving over a hot stove.
Wedge salads have been a staple in American cuisine for decades, and they are known for their simplicity and versatility. The classic wedge salad traditionally features a crisp iceberg lettuce wedge, usually topped with blue cheese dressing, bacon, and tomatoes. Its roots can be traced back to the early 20th century when it became popular in steakhouses. It is popular for its presentation presentation and the contrast between the crunchy lettuce and creamy dressing.
Making the Salad
Our Shrimp Wedge Salad takes this classic and elevates it with a fresh salsa dressing. The dressing is a vibrant blend of mayonnaise, sour cream, and salsa from the Fresh Salsa recipe. This salsa-based dressing brings new life to the wedge salad. Adjust the spiciness by adding more salsa or sour cream according to your taste.
For a more efficient cooking process, repurpose the cooking water from the eggs to poach the shrimp. The *Instant Pot ensures perfectly cooked eggs every time, and after removing them, you can season the same water to gently poach the shrimp. This method saves time and resources and enhances the shrimp with subtle, infused flavors.
Complete the Meal
To complete the meal, serve the salad alongside bolillo garlic bread. Bolillo, a Mexican bread similar to French bread, is perfect because it is small and pillowy. Of course, if you would rather use a boule, please feel free. Make the garlic butter in a *food processor. Toasting the bread in the *air fryer gives it a perfect golden crust, adding a satisfying crunch to the meal. The air fryer also keeps your kitchen cool on a hot, summer day.
Together, this Shrimp Wedge Salad and Bolillo Garlic Bread is a delightful combination of classic and contemporary flavors. It makes it a perfect choice for a refreshing and satisfying meal.
Shimp Wedge Salad with Fresh Salsa Dressing and Bolillo Garlic Bread Recipe
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Shrimp Wedge Salad with Fresh Salsa Dressing and Bolillo Garlic Bread
Equipment
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Ingredients
~~ — Dressing — ~~
- ¼ cup Mayonnaise
- ½ cup Sour cream
- ¼ cup Fresh Salsa
~~ — Bolillo Garlic Bread — ~~
- ¼ cup Butter, unsalted at room temperature
- 2 cloves Garlic
- ½ teaspoon *Garlic Base
- ½ teaspoon Tuscan Sunset
- 1 teaspoon *Cheddar cheese powder
- 1 tablespoon Parmesan
- 4 Bolillo Rolls
~~ — Salad — ~~
- 4 Eggs, hard-boiled
- 1 pound Shrimp, large, shelled and deveined
- 1 teaspoon Old Bay Seasoning
- 1 Bay leaf
- 1 teaspoon Mis Ruben's Fish Magic
- 4 Tomato, plum
- 1 head Iceberg lettuce
- ¼ cup Green onion, sliced
Instructions
Make the Dressing
- 1/4 cup Mayonnaise, 1/2 cup Sour cream, 1/4 cup Fresh SalsaMix the mayonnaise, sour cream, and salsa together in a bowl. Taste for seasoning. If you want more spicy, add more salsa; add more sour cream if it is less spicy. Put the dressing in the refrigerator until you are ready to serve.
Make the Garlic Butter
- 1/4 cup Butter, 2 cloves Garlic, 1/2 teaspoon Garlic Base, 1/2 teaspoon Tuscan Sunset, 1 teaspoon Cheddar cheese powder, 1 tablespoon ParmesanPut the garlic in the small bowl of the food processor and process it. Add the butter and process that. Add the seasonings and cheeses and process until the mixture becomes a ball. Set the butter aside until you are almost ready to serve.
Make the Salad
- 4 EggsPut the eggs in the Instant Pot with 1 cup of water and cook them for 5 minutes on high, using the Quick Release method. Remove the eggs from the water, but do not throw it out. Peel the eggs and put them in the refrigerator to cool.
- 1 teaspoon Old Bay Seasoning, 1 Bay leaf, 1 teaspoon Mis Ruben's Fish Magic, 1 pound ShrimpPut the seasonings in the water in the Instant Pot. Add the shrimp. Put the Instant Pot on Sauté and stir the shrimp until they are cooked when they turn pink and have reached 145 °F (63 °C) on an instant-read thermometer. After cooking, remove the shrimp from the water and put them in the refrigerator to cool.
Assemble the Salad
- 1 head Iceberg lettuceRemove the root from the lettuce and cut the head into 4 wedges. Put a wedge on each person’s plate.
- Slice each egg into four wedges and put the wedges on each person’s plate.
- 4 TomatoChop or slice the tomatoes and divide them equally on each person’s plate.
- Divide the cooled shrimp equally on each plate.
- Put the plates in the refrigerator to cool while you make the garlic bread.
Garlic Bread
- 4 Bolillo RollsCut each bolillo horizontally and spread the slices evenly with the garlic butter you made previously. You may sprinkle more parmesan or cheddar on top if you wish. Put the garlic bread in the air fryer and toast at 400 °F (204 °C) for 5 minutes. Remove the garlic bread from the oven and put it on a nice serving platter.
Complete the Salad
- 1/4 cup Green onionDrizzle the dressing over each salad and garnish with chopped green onion. Enjoy!
