Caesar salad with broiled shrimp and pear
Feb. 2nd, 2012 12:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
elfsSince we ate all the leftovers last night, I was forced (forced! I tell you!) to cook something for lunch. Here's what I came up with:
Take a cast-iron pan and put it in the oven, and preheat the broiler. Boil the egg for 90 seconds, then dunk in ice water for rapid cooling. Thaw and de-tail the shrimp, as needed, then toss with olive oil to coat. Mince the garlic. Mix the garlic, lemon, 3 tbs oil, anchovy, Worcestershire sauce in a small bowl. When the egg is cool, crack into the bowl. Mix well.
When the oven is heated, put shrimp into the pan and broil for one minute. Toss & turn shrimp, broil for another minute. Leave out to cool.
Peel and dice the pear. Dice the shrimp. Toss shrimp, pear, and greens in a large bowl. Apply dressing, top with pepper and freshly grated cheese.
Low carb, minimal dairy, some protein, lots of greens, massive flavor. Can't beat that.
Recommendation: Wrap the handle of the cast-iron skillet in aluminium foil. It transmits heat slower than iron, and will make it possible to handle the pan for a longer period of time than otherwise. When you're done, wipe the pan quickly with a damp washcloth, then let air-dry: everything on it is dead, and the olive oil will help preserve the non-stick features of the pan.
Also, I learned that you should never try to heat meat in a cold iron pan by just putting both on the stove. Micro-tears in the iron seal up if you pre-heat the pan, but grab the meat if don't and ruin the outer layer, inhibiting the Maillard reaction and changing the flavor noticably for the worse.
- ½ bag of "spring mixed greens with spinach."
- 4 oz. shrimp, thawed and tails off
- ½ pear, diced
- 1 egg
- 1 tbs lemon juice (fresh is best, bottled is okay)
- 3 tbs the best olive oil you can afford, plus extra for cooking.
- 1 tbs anchovy paste
- 1 garlic clove, minced
- dash of Worcestershire sauce
- fresh coarsely ground black pepper to taste
- Parmesan cheese
Take a cast-iron pan and put it in the oven, and preheat the broiler. Boil the egg for 90 seconds, then dunk in ice water for rapid cooling. Thaw and de-tail the shrimp, as needed, then toss with olive oil to coat. Mince the garlic. Mix the garlic, lemon, 3 tbs oil, anchovy, Worcestershire sauce in a small bowl. When the egg is cool, crack into the bowl. Mix well.
When the oven is heated, put shrimp into the pan and broil for one minute. Toss & turn shrimp, broil for another minute. Leave out to cool.
Peel and dice the pear. Dice the shrimp. Toss shrimp, pear, and greens in a large bowl. Apply dressing, top with pepper and freshly grated cheese.
Low carb, minimal dairy, some protein, lots of greens, massive flavor. Can't beat that.
Recommendation: Wrap the handle of the cast-iron skillet in aluminium foil. It transmits heat slower than iron, and will make it possible to handle the pan for a longer period of time than otherwise. When you're done, wipe the pan quickly with a damp washcloth, then let air-dry: everything on it is dead, and the olive oil will help preserve the non-stick features of the pan.
Also, I learned that you should never try to heat meat in a cold iron pan by just putting both on the stove. Micro-tears in the iron seal up if you pre-heat the pan, but grab the meat if don't and ruin the outer layer, inhibiting the Maillard reaction and changing the flavor noticably for the worse.
