Shrimp-Rock Caesar Salad (Serves 2)

Ingredients: 1 cup all purpose flour 1 teaspoon blackening spice ½ teaspoon garlic salt ½ teaspoon dried parsley ½ cup milk 1 egg 12 ounces rock shrimp, raw 2 cups vegetable oil (or more as needed) Method: Combine milk and egg thoroughly. Combine flour, blackening spice, garlic salt and parsley. Place rock shrimp in eggwash, then place shrimp in seasoned flour, thoroughly coating all of the shrimp. Deep fry shrimp in vegetable oil that has been heated to 350 degrees for two to three minutes. Set aside. Salad Ingredients: 4 cups romaine lettuce, cut in one inch squares ¼ cup parmesan cheese, shredded ¼ cup of your favorite Caesar dressing (Gastronomy's recipe following) ½ cup croutons ¼ cup carrots, thinly shredded ¼ cup red pepper, thinly sliced ¼ cup cucumbers, seeded, cut lengthwise, then sliced Method: Toss salad ingredients with hot rock shrimp and serve. Market Street Caesar Dressing Yield: 2 quarts Ingredients: 1 quart mayonnaise 1 quart sour cream (or IMO) 1 cup red wine vinegar 1 ounce Worcestershire Sauce 1 tablespoon anchovy paste 2 tablespoons garlic, minced ½ cup Parmesan cheese, grated ¼ cup sherry (optional) 2 black peppercorns, cracked 1 tablespoon salt 4 dashes Tabasco Method: Combine all ingredients and mix well. Can be stored in the refrigerator in an air-tight container for 1-2 weeks. ««« Back to Recipe Search page