An easy tomato recipe featuring shrimp, tomatoes and Romaine lettuce, topped with homemade Green Goddess Dressing.
Everyone has their grocery staples — a list of items known by heart that one purchases religiously. Regardless of the season, tomatoes are amongst my produce staples, and regardless of how many might be sitting on the counter, awaiting their big moment in the kitchen, I can’t seem to help myself from grabbing a new batch each grocery round.
As you might guess, we always have a few extra fresh tomatoes on hand, and this shrimp and tomato salad just might be one of my favorite ways to use them up. But, before we get into the salad, let’s talk tomatoes that hold on to flavor in-or-out of tomato season.
THE MOST FLAVORFUL TOMATOES OUTSIDE OF TOMATO SEASON:
If you are searching for a little tomato with a whole lot of flavor, look no further than the small, but mighty, grape tomato. For larger tomato options boasting big flavor, try purchasing either Campari or Vine-Ripened tomatoes. The latter will do beautifully for this recipe.
A FRESH TOMATO SALAD WITH SHRIMP
Sure this salad started out as a way for me to use up a never-ending supply of fresh tomatoes, but the roasted shrimp just may have stolen the spotlight…because when does shrimp not steal the spotlight?
HOW TO COOK SHRIMP FOR A SALAD
When it comes to cooking shrimp, roasting is forever and always the way to go. Not only do we get to bypass waiting on water to boil (the worst), we enhance the flavor and do it quickly!
To roast the shrimp, simply peel and devein. Pat the shrimp dry, drizzle with some olive oil and pop it in the oven for about 10 minutes.
If you need a little more how-to when it comes to picking out and preparing shrimp, click here for the ultimate guide to roasting shrimp.
The shrimp are best served at room temperature or cold for this salad’s purposes, and when the starring couple comes together against a crisp Romaine, the outcome could be best described as heavenly. It’s vibrant, light, and the perfect contrast of both flavor and texture.
The only thing that could possibly make this healthy shrimp and tomato salad any better is a little dressing. Green Goddess Dressing to be specific.
TOP IT ALL OFF WITH GREEN GODDESS DRESSING
Green Goddess dressing was the obvious choice here when it comes to dressing, as it hails from none other than the wonderfully creamy avocoda. Avocado, tomato, shrimp — need I say more?
Well, just in case I do, Green Goddess dressing is not only smooth and creamy thanks to the avocado but with it comes a tangy and bright kick. Working in perfect harmony with the tomatoes, and livening up the savory roasted shrimp.
What started as a quest to use up fresh tomatoes turned into one of my all-time favorite salads. How’s that for a dinnertime win? It’s healthy, easy to make, quick to throw together, and addictively delicious. Plus, you don’t even have to feel guilty about going back in for seconds. Please, enjoy.
- 1 1/2 cups buttermilk
- 1 avocado plus half of another, cubed
- 1 bunch scallions white and light green parts only, chopped
- ¼ cup parsley roughly chopped
- 2 tablespoons Tarragon or White Wine vinegar
- 1 teaspoon Kosher salt
- ½ teaspoon Worcestershire Sauce
- Generous pinch of black pepper
- 1 lb Extra Jumbo 16/20's Wild-Caught Shrimp, peeled and deveined
- 1 1/2 tablespoon olive oil
- 3/4 teaspoon Kosher salt
- Generous pinch black pepper
- 4 Vine-Ripened tomatoes
- 2 heads Romaine lettuce rinsed, dried and chopped
Add ingredients to a blender and process until smooth.
Preheat the oven to 400° and have ready a large rimmed baking sheet (possibly two), lined with nonstick aluminum foil.
Place shrimp in the baking sheet, drizzle with olive oil, salt and pepper. Toss until evenly coated with oil and seasoning and spread apart so that there is at least a small amount of space between each shrimp. If not, transfer half of the shrimp to the second baking sheet.
Bake for 10 minutes, or until the shrimp is pink in color and slightly firm to the touch. Set aside until ready to use.
Slice off the top of the tomatoes about a 1/4" from the stem, and cut in half. Have ready a small bowl, turn over the tomatoes and gently squeeze the seeds into the bowl. Discard of the seeds. Cut each tomato half into 1/2" slices, crosswise.
Place lettuce atop plates or serving platter, top with tomatoes and shrimp, and drizzle with Green Goddess dressing. Season to taste with salt and black pepper, serve and enjoy.
Would pair well with: