Prep Time: 20 Minutes
Yields: 4 Servings

Often I enjoy topping a Caesar salad with a meat or seafood thereby creating an entrée. This spicy shrimp recipe is one of my favorite toppings. Try it on any salad for an added kick.

2 dozen (21-count) shrimp, peeled and deveined, leaving tail intact
olive oil for sautéing
¼ cup diced red bell peppers
¼ cup sliced green onions
1 tbsp minced garlic
1 tbsp fresh chopped tarragon
1 tsp red pepper flakes
¼ cup dry white wine
salt and cracked black pepper to taste

In a 9-inch skillet, heat oil over medium-high heat. Sauté bell peppers, green onions, garlic, tarragon and red pepper flakes 3–5 minutes or until vegetables are wilted. Add shrimp and sauté an additional 3 minutes or until shrimp turn pink and begin to curl. Deglaze with white wine and adjust seasonings with salt and pepper. Using a slotted spoon, remove shrimp from skillet and place on top of Caesar salad for a unique experience.

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