Chopped Salad with Shrimp, Apples & Toasted Pecans
3 tablespoons extra-virgin olive oil3 tablespoons cider vinegar
1 tablespoon finely chopped shallot
1 clove garlic, minced
¾ teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon ground pepper
5 cups chopped romaine lettuce
1 pound Big Easy Foods Wild Caught Gulf Shrimp 31-40 shrimp, raw, cooked, peeled or unpeeled
1 medium red apple, chopped
½ cup toasted chopped pecansDirections
Whisk oil, vinegar, shallot, garlic, mustard, salt and pepper in a large bowl. Add romaine, shrimp, apple; toss to coat.Thawing frozen shrimpThawing Instructions: Place frozen shrimp into a strainer and rinse with cold water for 5 minutes. Rotate shrimp while rinsing. Let drain 2 to 3 minutes before cookingBoiling frozen shrimpFill a large pot halfway with water and bring it to a boil. Add frozen shrimp to the pot, submerging completely. Cover the pot and cook for 2-5 minutes depending on the size. Drain the shrimp. Sprinkle with optional seasonings such as salt and pepper.Heating cooked shrimpHeat a skillet over medium-high heat and a splash of water or olive oil. Place the shrimp in a single layer and sauté for 1 to 2 minutes until they are heated through.Cooking shrimp in an Air FryerPreheat to 400˚F
Thawed shrimp
Place shrimp in the basket for 5 minutes. Flip the shrimp halfway or 2.5 minutes through cooking.
Frozen shrimp
Add the frozen shrimp to the air fryer basket without overlapping or overcrowding. Spray the tops with some oil spray. Air fry for 6 to 9 minutes, flipping half way through cooking. If not cooked through add 1 to 2 minutes.
Enjoy!Big Easy Foods
Why Americans prefer Wild Caught Gulf Shrimp A fisherman lifts his net full of shrimp off the coast of Louisiana People who try wild-caught Gulf shrimp for the first time often develop a strong preference for it, making them less likely to buy imported shrimp in the future due to several factors: Superior Taste: Wild-caught Gulf shrimp are known for their distinct, rich, and naturally sweet flavor. This is largely due to their diet and the environment in which they live. Imported shrimp, particularly those that are farm-raised, often have a milder or sometimes even a muddy taste. Better Texture: The texture of wild-caught Gulf shrimp is generally firmer and more succulent compared to the often softer or mushy texture of imported, farm-raised shrimp. This difference is due to the natural growth and diet of wild shrimp versus the controlled and sometimes rapid growth of farmed shrimp. No Additives: Wild-caught shrimp are typically free of the additives and chemicals that are...
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