Chaya's Chopped Salad (Shrimp) |
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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Chopped romaine lettuce tossed with fresh corn, avocado, cucumber and nicely spiced shrimp, this salad is big and bright, and it packs no shortage of heat from its jalapeno-spiced dressing. Chaya' restaurant was happy to share its recipe for chopped salad. Ingredients:
2 jalapenos |
1/2 cup plus 2 tablespoons mayonnaise |
1 lemon, juice of |
2 tablespoons extra-virgin olive oil |
salt |
ground black pepper |
1 tablespoon chili powder |
1 1/2 teaspoons salt |
1 1/8 teaspoons ground cumin |
1 1/8 teaspoons onion powder |
3/4 teaspoon garlic powder |
1/4 teaspoon plus 1/8 teaspoon ground black pepper |
1 pinch ground red pepper (cayenne) |
1 pinch celery seed, powder (see note below) |
2 tablespoons olive oil |
12 ounces medium shrimp |
2 hearts romaine lettuce, chopped |
1 cucumber, diced |
1/2 avocado, diced |
1 cob white corn, kernels removed (about 1 1/3 cups kernels) |
1/4 cup crumbled cotija cheese |
16 cherry tomatoes, halved |
1/4 cup chopped cilantro |
Directions:
1. To prepare the dressing: Place the jalapenos on a rack set over a stove-top burner or on the grill and roast until charred on all sides. When cool enough to handle, peel and seed. In a blender, combine jalapenos, mayonnaise, lemon juice and 2 tablespoons olive oil; blend until smooth. Season to taste with salt and pepper. Cover and chill until needed.
2. To prepare the shrimp: In a small bowl, combine chili powder, 1 1/2 teaspoons salt, cumin, onion powder, garlic powder, 1/4 teaspoon plus 1/8 teaspoon black pepper, cayenne pepper and celery seed powder to make a spice blend.
3. Heat a saute pan over medium-high heat until hot, then add 2 tablespoons olive oil. Add shrimp and sauté until slightly opaque, 1 - 2 minutes, then sprinkle the spice blend over the shrimp, shaking pan and continue cooking just until opaque. Remove from heat and set aside.
4. To assemble the salad: In a large bowl, toss chopped romaine with the cucumber, avocado, corn kernels and sauteed shrimp. Add half the dressing and gently toss to coat. Add additional dressing, a couple of tablespoons at a time, to coat as desired.
5. Divide the salad among 4 plates; top each with 1 tablespoon cheese, 4 halved tomatoes and 1 tablespoon chopped cilantro. Serve immediately.
6. Note: For the celery seed powder, grind celery seeds in a spice or coffee grinder, or use a mortar and pestle.
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