Spicy Beer-Battered Shrimp & Herb Chopped Salad

Blackened shrimp on a bed of shredded romaine lettuce with corn, peas, diced radishes, diced red onions, crumbled feta, diced jalapeno pepper, sliced black olive, topped with fresh mint and cilantro. Tossed with a choice of our Litehouse® Red Wine Vinaigrette dressing.

Cuisine: Family Casual • Seafood • Salad • Sports Bar

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Blackened shrimp on a bed of shredded romaine lettuce with corn, peas, diced radishes, diced red onions, crumbled feta, diced jalapeno pepper, sliced black olive, topped with fresh mint and cilantro. Tossed with a choice of our Litehouse® Red Wine Vinaigrette dressing.

Spicy Beer-Battered Shrimp & Herb Chopped Salad

Ingredients

Crispy Shrimp Procedures

1 lbs Shrimp 16-20 peeled and deveined

½ cup Beer Lager

½ cup Flour

1 tbsp Blackening Seasoning

½ cup Corn Starch

1 tbsp Kosher Salt

Salad Build

6 ozRomaine Lettuce Shredded

1 ozCorn

½ ozPeas

½ ozRadishes

½ ozRed Onion Diced

1 ozFeta Crumbled

1 tbspJalapeno Pepper Diced and deseeded

1 ozBlack Olives Sliced

1 tbspMint Fresh chopped

½ cupParsley

4 ozShrimp

3 ozLitehouse® Red Wine Vinaigrette

Directions

Crispy shrimp procedures: in the stainless steal bowl mix together the flour, corn starch, salt, and blackening seasoning. Add the cold beer to the flour mixture and mix until thick, the batter should coat back of a spoon. Add the shrimp to the batter and let stand for minimum 30 seconds. Drain the shrimp and pan fry on MEDIUM heat.

SALAD BUILD

Place the romaine in the center of the plate.In the stainless steel bowl toss the corn, peas, radish, red onion, jalapeno, black olives, mint, and parsley. Place the mix on top of the romaine lettuce.Place the shrimp on top of the vegetable mix. Top the shrimp and salad base with the crumbled feta.Drizzle the dressing with back and forth motion across the shrimp and salad base.