Succulent grilled shrimp. Seasonal at-their-peak elements. Herby roasted garlic dressing and a nutty Parmesan crisp garnish. Meet the right summer season lunch or dinner. Ripe, crimson tomatoes and freshly picked candy corn (particularly grilled) are two of my favourite summer season elements. I sit up for all of them 12 months, since they are not a lot value bothering with every other time. So, after I noticed this recipe, I had a fairly good feeling we would be good associates.
Peppery child arugula makes a scrumptious mattress for all these flavorful salad parts, together with the grilled polenta croutons. And, with contemporary herbs, garlic, scallions, a splash of mayo and the right quantity of acid and sweetness, our mild however creamy dressing that tops all of it deliciously straddles the road between ranch and inexperienced goddess dressing. Substantial however not too heavy, this salad (additionally served at our Market Café) has every little thing going for it. File this recipe underneath, “Going to make again and again.”
Grilled Shrimp, Corn and Polenta Salad Recipe From Nordstrom Market Café and our Household Desk Cookbook(Makes 6 servings)
Parmesan Crisps 1 cup (4 ounces) freshly grated Parmigiano-Reggiano cheese
Reading: Nordstrom shrimp arugula salad recipe
To make the Parmesan Crisps, warmth a big nonstick pan over medium warmth. Line two baking sheets with parchment paper. Sprinkle 1/4 cup of the cheese in an excellent layer within the pan and cook dinner till the sides flip golden brown, about 1 1/2 minutes. Use a heatproof spatula to switch the crisp to a ready baking sheet and let cool. Repeat to make three extra crisps. Coarsely crumble the crisps.
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Creamy Garlic Dressing 1/4 cup Champagne or white wine vinegar 3 tablespoons mayonnaise 1 inexperienced onion, white and inexperienced elements, minced 1 tablespoon plus 1 1/2 teaspoons honey 1 tablespoon mashed Easy Roasted Garlic 2 teaspoons Dijon mustard 1 small clove garlic, minced 1 tablespoon contemporary lemon juice 1 teaspoon chopped contemporary dill 1 teaspoon chopped contemporary flat-leaf parsley 1 teaspoon kosher salt 1/4 teaspoon freshly floor black pepper 1 cup canola oil
To make the Creamy Garlic Dressing, mix the vinegar, mayonnaise, inexperienced onion, honey, roasted garlic, Dijon mustard, garlic, lemon juice, dill, parsley, salt and pepper in a blender or meals processor fitted with a metallic blade. With the machine working, steadily add the oil in a skinny, regular stream to type an emulsion.
Salad preparation and meeting 3 ears corn, husked 1 log (1 pound) store-bought polenta, minimize into 3/4-inch-thick rounds 1/4 cup extra-virgin olive oil, plus extra for brushing 30 extra-large (16/20 rely) shrimp, ideally wild caugh, about 1 2/3 kilos, peeled and deveined 2 cloves garlic, very finely minced Kosher salt Freshly floor black pepper 1 pound child arugula 1 pint cherry or grape tomatoes, halved
Put together a sizzling hearth in a charcoal grill, or preheat a gasoline grill to excessive. ( See our information to Grasp Charcoal Grilling.)
Brush the grill grate clear. Put the corn on the grill and shut the lid. Grill, turning sometimes, till the corn is sizzling and the kernels are golden brown, about 6 minutes. Switch the corn to a platter and let cool till simple to deal with. Whereas the corn is cooling, evenly brush the polenta slices with olive oil. Add to the grill and cook dinner, turning as soon as, till seared with grill marks, about 2 1/2 minutes per aspect. Switch to a plate and let cool. Working with one ear at a time, stand it upright, stem finish down, on a chopping board. Use a pointy knife to chop downward alongside the cob, eradicating the kernels and rotating the cob 1 / 4 flip after every minimize. Scoop the kernels right into a bowl and discard the cob. In the meantime, toss the shrimp the 1/4 cup olive oil and minced garlic in a shallow nonreactive dish. Season with salt and pepper. For a charcoal grill, the coals ought to have burned right down to a medium warmth. (It’s best to be capable to maintain your hand 1 inch above the grill grate for 3 seconds.) For a gasoline grill, regulate the warmth to medium. Drain the shrimp, discarding the marinade. Put the shrimp on the grill and canopy. (A metallic grill display or flat-bladed metallic skewers are useful to maintain the shrimp from falling by the grate.) Grill till the sides are opaque, about 2 minutes. Flip the shrimp and proceed grilling till opaque all through, about 2 minutes extra. Switch to a plate.
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Reduce the grilled polenta into 3/4-inch cubes. Mix the arugula, tomatoes and corn in a big bowl. Drizzle with 1 cup of the dressing and toss. Add the Parmesan crisps and toss once more. Season with salt and pepper. Switch to six chilled salad bowls. Divide the shrimp and polenta cubes equally among the many salads. Serve instantly.
Cooks be aware: The recipe for Creamy Garlic Dressing makes about 1 1/2 cup, though you may want just one cup for this recipe. The dressing could be refrigerated in an hermetic container for as much as 5 days and used on different salads. Shake properly earlier than utilizing.
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-Jeff Powell (Photographs and Intro)
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