SHRIMP ‘N GRITS ENTRÉE SALAD
Compliments of The Holistic Garden
BREADING STATION FOR SHRIMP
½ cup flour, salt and pepper
1 cup each white wine and Dijon mustard(sub whole grain), whisked together till smooth(instead of the usual egg)
1 ½ cups grits(yellow if possible), dried herbes de provence(or some other dried hearty herb)
Preheat oven to 475 degrees
1 to 1 ¼ pounds large shrimp, raw, deveined, peeled, tail on(for presentation(each salad would need at least 4 shrimp)
Pat dry with a paper towel…then salt and pepper each side.
Taking one shrimp at the time and holding the tail, dip first into flour mixture, shaking off excess, then dip into wine/Dijon mixture, then roll in grits.
Place so that shrimp are in a single layer on a greased, lined baking sheet.
Place in oven for 10-12 minutes.
PREPARE THE SALAD GREENS
2 heads of romaine
Baby arugula or spinach
2 roma tomatoes(or grape, if roma are not available)
Wash and dry romaine leaves. Bagged arugula and spinach are usually triple washed and ready to use.
Dice tomatoes, medium dice
Arrange romaine in bowls on platter or 4 individual salad plates. Top with the remaining greens, then the diced tomatoes
Grab a bowl and whisk.
Add the juice of 3 lemons(should equal about 1/3 cup), salt and pepper, 1 small crushed garlic clove and whisk.
Then drizzle in 1/3 cup Meyer Lemon and Herbes De Provence Olive Oil while whisking. These olive oils are The Olive Tap brand
Drizzle over the salad then top with the cooked shrimp.