California School of Culinary Arts in Pasadena/November 8, 2005

Shrimp Etouffee Salad
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
PRAWN MARINADE: 12 fresh spot prawns, peeled and de-veined, with heads attached 3 ounces extra virgin olive oil 1 large lemon, juiced and zested
1 teaspoon fresh oregano, minced fine 1 teaspoon fresh thyme, minced fine 2 tablespoons chopped fresh parsley
1/4 teaspoon cayenne pepper 1/4 teaspoon white pepper 1/4 teaspoon black pepper
hot pepper sauce and Worcestershire sauce, to taste salt, to taste SALAD DRESSING: 3 ounces extra virgin olive oil
1 large lemon, juiced and zested 1 teaspoon fresh oregano, minced finely 1 teaspoon fresh thyme, minced finely
2 tablespoons chopped fresh parsley 1/4 teaspoon salt 1/4 teaspoon white pepper
1/4 teaspoon paprika SALAD INGREDIENTS: 1 head butter lettuce 1 red bell pepper, roasted, skin and seeds removed, cut into 1/2-inch strips
1 yellow bell pepper, roasted, skin and seeds removed, cut into 1/2-inch strips



1 4 Roma tomatoes cut in quarters, tossed with olive oil and dried in a 200-degree oven for two hours. Combine all marinade ingredients for prawns, add prawns and allow to marinate for at least two hours in the fridge. Combine all dressing ingredients and set aside.
2 Saute prawns with marinade in a saucepan and keep warm. Toss individual lettuce leaves with dressing, tomatoes and roasted pepper strips, place on a room temperature plate. Place warm prawns on top of salad.

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