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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.
Servings (slide to adjust): servings
Calories per serving: 557kcal
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
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
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!
Nutrition
Serving: 643gCalories: 557kcalCarbohydrates: 29gProtein: 38gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 469mgSodium: 1226mgPotassium: 1087mgFiber: 6gSugar: 5g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.