Kicked Up Shrimp-Caesar Salad Piadine
- 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
- 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
- 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
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.
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):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie TirschPublished by William and Morrow, 1993.Caesar Dressing:
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
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Recipe courtesy of Emeril Lagasse