Food Network: Kicked Up Shrimp-Caesar Salad Piadine Kicked Up Shrimp-Caesar Salad Piadine

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Kicked Up Shrimp-Caesar Salad Piadine Kicked Up Shrimp-Caesar Salad Piadine
Recipe courtesy Emeril Lagasse

1 1/2 pound medium shrimp, peeled and deveined
2 teaspoons Essence or Creole Seasoning, recipe follows
1/4 teaspoon salt
2 teaspoons olive oil
4 cups bite-sized pieces or chiffonade hearts of Romaine lettuce
Caesar Dressing, recipe follows
1 firm ripe Hass avocado, peeled, seeded and chopped (about 1 cup)
2 plum tomatoes, diced (about 1/2 cup)
4 large piadine (flatbreads), (alternatively use small round foccaccia breads
or long crusty Italian or sourdough loafs, cut in half lengthwise)
1/4 cup goat cheese, crumbled, or 1/4 cup grated Parmesan

Freshly ground black pepper

Season the shrimp with the Essence and salt.on both
sides.

In a large skillet, heat the oil over medium-high heat. Add the shrimp and cook
until pink and cooked through, 1 1/2 to 2 minutes per side. Remove to a plate to
cool.

Toss the lettuce with enough of the dressing to lightly coat. Add the avocado and
tomatoes and additional dressing, to taste.

Arrange the piadine breads on a work surface (they do not need to be cut, but will
remain flat and round). Divide the shrimp among the breads, laying down the
center. Top with the goat cheese and freshly ground black pepper, to taste.

Place the piadine on 4 plates and serve.

Emeril's ESSENCE Creole Seasoning (also referred to as
Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper

1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie
Tirsch
Published by William and Morrow, 1993.

Caesar Dressing:
1 large egg yolk*
2 teaspoons fresh lemon juice
1/2 teaspoon finely minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon finely chopped anchovies
1/4 teaspoon salt
1/8 teaspoon fresh cracked black pepper
1/2 cup olive oil
1/4 cup grated Parmesan

In a medium bowl, combine the egg yolk with the lemon juice, garlic,

Worcestershire, anchovies, salt and pepper and whisk until well combined. Slowly
drizzle the olive oil into the bowl a few drops at a time, while whisking.
Continue to drizzle the oil and whisk until all the oil is incorporated. Fold in
the Parmesan and adjust seasoning, to taste.

Transfer the dressing to an airtight container and refrigerate until ready to use.
(The dressing will keep refrigerated for up to 24 hours.)

Yield: 3/4 cup