Shrimp Wedge Salad with Fresh Salsa Dressing and Bolillo Garlic Bread
Shrimp Wedge Salad with Fresh Salsa Dressing is a twist on the iconic steak house salad that's easy to make yet fancy enough for a dinner party.
Calories per serving: 557kcal
Ingredients
~~ -- Dressing -- ~~
1/4 cup (59.15 ml) Mayonnaise- 1/2 cup (115 g) Sour cream
- 1/4 cup (65 g) Fresh Salsa
~~ -- Bolillo Garlic Bread -- ~~
- 1/4 cup (56.75 g) Butter, unsalted at room temperature
- 2 cloves (2 cloves) Garlic
- 1/2 teaspoon (0.49 teaspoon) *Garlic Base
- 1/2 teaspoon (0.49 teaspoon) Tuscan Sunset
- 1 teaspoon (0.99 teaspoon) *Cheddar cheese powder
- 1 tablespoon (0.99 tablespoon) Parmesan
- 4 (4) Bolillo Rolls
~~ -- Salad -- ~~
- 4 (4) Eggs, hard-boiled
- 1 pound (453.59 g) Shrimp, large, shelled and deveined
- 1 teaspoon (0.99 teaspoon) Old Bay Seasoning
- 1 (1) Bay leaf
- 1 teaspoon (0.99 teaspoon) Mis Ruben's Fish Magic
- 4 (4) Tomato, plum
- 1 (1) head Iceberg lettuce
- 1/4 cup (25 g) Green onion, sliced
Instructions
Make the Dressing
- Mix 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
- Put 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
- Put 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.
- Put 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
- Remove 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.
- Chop 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
- Cut 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
- Drizzle the dressing over each salad and garnish with chopped green onion. Enjoy!
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