Chef Paul Dowell from Kroger paid a visit to WDRB in the Morning to show us how to make broiled shrimp and edamame salad.
Makes 8-1 cup servings.
1 ½ lb. Medium Peeled & Deveined Shrimp (patted dry)
¼ cup Olive Oil
1 tsp.Kosher Salt
½ tsp.Coarse Ground Black Pepper
1-16 oz. pkg. Kroger frozen shelled Edamame (thawed)
1 cup Kroger frozen Corn (thawed)
4 Green Onions (sliced thin)
¼ cup Cilantro (rough chop)
1-4 oz. jar Chopped Pimento (drained)
1-15 oz. can Kroger Black Beans (drained & rinsed)
¼ cup Lemon Juice
¼ cup Olive Oil
2 cloves Fresh Garlic (minced through press)
To Taste Kosher Salt & Fresh Ground Black Pepper
Preheat your broiler & cover a baking sheet with aluminum foil. In a small bowl, mix together shrimp, olive oil, 1 tsp. salt, ½ tsp. black pepper.
Spread out the shrimp evenly over the baking sheet. Broil shrimp for 3 minutes, remove & flip shrimp over.
Continue to broil the shrimp for another 3 minutes.
The shrimp should be firm & will char slightly. They will also go from a translucent color to a pink.
In a large mixing bowl, combine edamame, corn, green onion, cilantro, pimento, & black beans. Lightly toss together.
Combine lemon juice, olive oil, & garlic in a small sealed container & shake well to blend.
Pour dressing over the salad mixture & add in the chilled shrimp.
Toss the salad together well & season to taste with salt & pepper.
Serve right away or refrigerate until ready to serve.
This is also great to serve the shrimp hot over the salad or to grill the shrimp instead of broiling them.