SHRIMP COBB SALAD
This shrimp cobb salad is quite healthy. I often use a grill pan, but you can simply saute, too. Feel free to use any greens you like. - Nicholas Monfre, Hudson, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 18
Steps:
- Toss shrimp with oil, lemon juice, salt and pepper; refrigerate, covered, 15 minutes. Mix dressing ingredients, mashing cheese with a fork. Place greens on a platter; arrange remaining ingredients over top., Grill shrimp, covered, over medium heat until pink, 2-3 minutes per side. Place over salad. Serve with dressing.
Nutrition Facts : Calories 726 calories, Fat 59g fat (12g saturated fat), Cholesterol 349mg cholesterol, Sodium 1392mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 8g fiber), Protein 36g protein.
SEAFOOD COBB SALAD
Steps:
- To boil: bring large stockpot of water to boil; add in 2 tablespoons of Creole seasoning; add shrimp; cook for 5-8 minutes until they're pink/orange; drain and refrigerate till cool
- To blacken: pat shrimp dry with paper towel; lightly season with Creole seasoning; heat DRY cast iron skillet to medium high heat; place seasoned shrimp in a single layer and cook for 2-3 minutes per side, until shrimp are slightly pink and browned; refrigerate till cool
- Rinse and pat dry; use kitchen scissors and cut a slit down the top of the shell lengthwise; Place on ungreased baking sheet
- Turn oven to 500ºF or "broil" setting; place lobster on middle rack and broil for 5-8 minutes, until the flesh turns slightly pink; remove and allow to cool. Once cooled, remove shell and scoop out lobster meat; set aside
- Place in a fine meshed colander and drain; do not rinse
- Combine all dressing ingredients into large bowl; mix well and refrigerate
- Dice red onion, halve cherry or grape tomatoes, slice cucumber; prepare bacon and drain on paper towel
- Cut bacon (once cooled) into tiny pieces; set aside
- Plate mixed greens on plates or shallow bowls
- Add equal amounts of seafood, onion, bacon, blue cheese, tomatoes and cucumbers to each plate
- Slice avocado and place equal amounts on each plate
- Serve with Remoulade dressing on the side
Nutrition Facts : ServingSize 8 salads, Calories 1339 kcal, Carbohydrate 29 g, Protein 42 g, Fat 118 g, SaturatedFat 37 g, TransFat 1 g, Cholesterol 331 mg, Sodium 2490 mg, Fiber 7 g, Sugar 17 g
SEAFOOD COBB SALAD WITH A FLORIDA TWIST
This is classic Cobb salad flavors, but a definite twist. Smokey turkey bacon, mango, seafood (crab, lobster and or shrimp) and a fresh citrus vinaigrette, but just as good. Now for expense reasons, I love shrimp and crab, but by all means, use lobster for the ultimate if you want. I try to use some good crab (canned is fine) as well as some great shrimp from your local grocer. You can even use some grilled salmon which is just as fine for this. I love this elegant salad. You can vary the greens if you want some fresh spring greens, arugula or even watercress, but I happen to like romaine for my salad. Also I like to use the classic flavors of egg, bacon, tomatoes, but I love to add some onions to the salad base and then the fruit gives it a nice twist with the seafood and the citrus vinaigrette is a nice change. I still top with gorgonzola for the bleu cheese lovers for some of that basic flavor and then top with with fine chopped walnuts for some crunch. But have fun, use your favorites... nothing wrong with changing it up a bit. Yes lots of ingredients, but nothing hard, just some chopping involved, but it makes a great hearty salad. Fun for entertaining. Serve a nice bowl of fresh soup to start and then some homemade bread with the salad ... that is a very hearty dinner and a nice change from heavy pastas, sauces and casseroles. But I'm a big salad person, so I love it and it is always a crowd pleaser. This makes 4-6 nice full size salads or 8 smaller salads for an starter.
Provided by SarasotaCook
Categories Greens
Time 40m
Yield 4 large salads, 8 small salads, 4-8 serving(s)
Number Of Ingredients 20
Steps:
- Now I am sure most of you know how Cobb salads are put together. And most of us have had them at some point. A lettuce base and then stripes of the different ingredients layered over the top of the salad. A creamy blue cheese or sometimes a vinaigrette and "Cobb Salad." I have had probably 5 versions, all claiming to be traditional, but if you go back to the traditional Brown Derby Recipe -- that is classic. So this is my semi classic flavors with a twist.
- Bacon -- I like to cook my bacon right in the microwave. Just place the bacon on a paper plate or microwavable plate and top with a paper towel, then 4-6 slices of bacon, then another paper towel, then 4-6 slices of bacon, then another paper towel. Now I make up to 3 layers at a time -- but always top with a paper towel. Takes 1 layer about 3 minutes; 2 layers about 4; and 3 layers about 6 minutes. No clean up. Now you can always bake it or pan saute if you prefer, but use good quality smokey or hickory turkey bacon. Cook until crisp and then remove to a plate to let cool. Then chop into small bits.
- Base -- Chopped mixed greens and mixed with the shallots and put on each plate as the base. Or you can use a small serving bowl which works well too. I sometimes like to top with just a little salt and pepper.
- Dressing -- Mix the olive oil, red wine vinegar, lemon juice, orange juice, garlic, mustard, thyme, salt and pepper, and capers in a small bowl or measuring cup and set to the side.
- Layers -- Start right to left or left to right. Who cares? This is just layers the vegetables like little stripes on top of the salad. My ideal version -- I start with egg, then tomato, a little seafood, then avocado, then bacon, then mango, seafood, and finish with tomato. Very simple. If you have one vegetable or fruit that is more than the other, don't worry, just make an extra stripe. It doesn't matter on the order or ingredients. Just add it to the salad as you like. If you like more tomato, by all means, more avocado, go ahead. No mango, don't worry, try papaya or peaches. These are just my favorites.
- Dressing and Topping -- Now, top with with walnuts, gorgonzola cheese and top with the dressing. That is it! It is an amazing salad. Elegant, worthy of a dinner party, but still great for a weekend dinner. Make the same recipe to make 4 small salads or cut in half to make just 2.
- I cut the recipe in half all the time to make it just for me and my SO. I like to make 2 small salads and then serve with a big bowl of warm creamy roasted tomato soup (usually from the freezer), a nice slice of baguette (also from the freezer), and you have an amazing dinner!
- I pulled up a local restaurant and for a Cobb Salad with a cup of soup and bread stick they charged $18 and that was just chicken. I will guarantee you that you will make 4 giant salads with seafood NOT chicken and it will cost you about the same as 1 for lunch. It is a great salad. ENJOY!
Nutrition Facts : Calories 1046.8, Fat 91.3, SaturatedFat 22.6, Cholesterol 292.3, Sodium 1750.2, Carbohydrate 33.9, Fiber 12.9, Sugar 13.1, Protein 32.3
More about "seafood cobb salad with a florida twist recipes"
CRAB AND SHRIMP SEAFOOD COBB SALAD
From foodiecrush.com
Estimated Reading Time 5 mins
- In a large sauté pan or skillet, cook the diced bacon until cooked through, drain on a paper towel and cool.
- Layer the romaine lettuce in the bottom of a large bowl. Place the salad toppings in rows on top of the lettuce. Serve with 1/4 to 1/3 cup of the red wine vinaigrette dressing and refrigerate the rest for later salad making.
- Place the ingredients in a large bowl and whisk together, or place in a jar with a fitted lid and shake until combined. makes 1 cup
COBB SALAD - SPEND WITH PENNIES
From spendwithpennies.com
BAREFOOT CONTESSA | LOBSTER COBB SALAD
From barefootcontessa.com
FLORIDA COBB SALAD : FRESH FROM FLORIDA
From followfreshfromflorida.com
HARVEST SALAD {FALL TWIST ON A CLASSIC COBB …
From wellplated.com
10 BEST SEAFOOD COBB SALAD RECIPES | YUMMLY
From yummly.com
10 COBB SALAD RECIPES TO TRY
From allrecipes.com
LOBSTER COBB SALAD - SKINNYTASTE
From skinnytaste.com
Estimated Reading Time 2 mins
- Combine the first 4 ingredients for the vinaigrette in a small bowl and whisk well, add onions and set aside.
- Cut the lobster into large chunks. Place 1 cup greens in each bowl and top with lobster, avocado, eggs, bacon, tomatoes and corn. Drizzle 2 1/2 tbsp vinaigrette over each salad and enjoy.
SEAFOOD SALADS | COOKING LIGHT
From cookinglight.com
FLORIDA SEAFOOD COBB SALAD RECIPE - RECIPEZAZZ.COM
From recipezazz.com
CLASSIC COBB SALAD WITH CHICKEN - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
SOUTHERN COBB SALAD WITH CORNBREAD CROUTONS
From southernliving.com
SEAFOOD COBB SALAD RECIPE - NOMSS.COM
From nomss.com
KARDEA BROWN'S BEST SEAFOOD DISHES - FOOD NETWORK
From foodnetwork.com
FLORIDA SEAFOOD COBB SALAD RECIPE - RECIPEZAZZ.COM
From recipezazz.com
SALMON COBB SALAD WITH CHIPOTLE DRESSING RECIPE | EATINGWELL
From eatingwell.com
20 SEAFOOD SALAD RECIPES TO MAKE AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
LOBSTER COBB SALAD RECIPE - CUPCAKES & KALE CHIPS
From cupcakesandkalechips.com
10 BEST SEAFOOD COBB SALAD RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love