Blackened Shrimp Wedge Salad with Pickled Onions, Tomato Jam, and Blue Cheese | Culture Kitchen
- Recipe Yield: 4
Source: Powerhouse Productions / Powerhouse Productions
Recipe Courtesy of Bren Herrera
Instructions
Ingredients For the Pickled Onions:
- 2 large red onion, thinly sliced
- 11⁄2 cup apple cider vinegar
- 11⁄2 cup water
- 11⁄2 tablespoons granulated sugar 1 tablespoon salt
Method for Pickled Onions:
- Place a small saucepan over medium heat, combine the apple cider vinegar, water, sugar, and salt. Stir until the sugar and salt dissolve. Place the sliced onions in a jar or bowl and pour the vinegar mixture over them. Allow to cool, then refrigerate for at least 1 hour before using.
For Tomato Jam & Parmesan Cheese Crisp:
- 1⁄2 cup of shredded parmesan cheese
- 3 large tomatoes, diced
- 11⁄2 cup granulated sugar
- 1⁄4 balsamic vinegar
- 1⁄4 apple cider vinegar
- Pinch of cinnamon
- Salt and pepper to taste
Method for Tomato Jam:
- In a saucepan, combine the diced tomatoes, sugar, balsamic vinegar, salt, and pepper. Cook over medium heat, stirring occasionally, until the mixture thickens and becomes jamlike, about 20-25 minutes. Remove from heat and let cool.
- Preheat your oven to 350° degrees. Line a baking sheet with parchment paper and spread the shredded Parmesan cheese evenly in a thin layer/ or form thin 2 1⁄2 inch rounds. Bake for 4-6 minutes or until the cheese is golden and crispy. Remove from the oven and let cool before breaking into small pieces.
Ingredients for spice blend marinade and Grilled Shrimp:
- 12 shrimp (16/20)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1⁄4 teaspoon cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- Juice of 1 lime
- In a small bowl, whisk together the olive oil, minced garlic, paprika, cayenne pepper, chili powder, cumin, oregano, cinnamon, salt, pepper, and lime juice to create the marinade.
- Place the shrimp in a large resealable plastic bag or shallow dish. Pour the marinade over the shrimp, making sure it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for best results.
- Preheat your grill to medium high heat. Remove the shrimp from the marinade and discard any excess marinade.
- Grill the shrimp for 3- 4 minutes per side, or until they are cooked through and reach an internal temperature of 165°F . Cooking time may vary depending on the thickness of the shrimp.
- Once cooked, remove the shrimp from the grill and let it rest for a few minutes.
Ingredients for Salad:
- 1⁄2 head of fresh iceberg lettuce cut into 4 sections
- 1⁄2 cup of charred cherry tomatoes
- Pickled onions (see recipe below)
- 1 cup blue cheese (crumble)
- 1⁄2 cup blue cheese salad dressing
- 1⁄2 tablespoon of fresh dill added
- 1 sprig of fresh dill for garnish
Method to Build Salad:
- Arrange lettuce in a medium serving bowl, coat the bottom of the bowl with 2 tablespoons of salad dressing. Lay lettuce wedges on top of the salad dressing. drizzle a little more of the salad dressing on the top of the lettuce. Next add a dollop of tomato jam on each section of the lettuce wedges, add the cherry tomatoes, add the pickled onions, . place a parmesan crisp on each lettuce wedge, add the shrimp and top with crumbled blue cheese, and garnish with fresh dill.
- Serve immediately.
More from CLEO TV
-
Red Carpet Rundown: Ciara Shut Down ‘The Devil Wears Prada 2’ NYC Premiere Wearing Black Designer Romeo Hunte
-
Solange Debuts New Do + Her Most Trendsetting Hairstyles Through The Years
-
6 Reasons Why Junelle Bromfield’s Off-Track Style Is A Win Every Single Time
-
Red Carpet Rundown: Top Fashion Moments From The 2026 WNBA Draft