Skip Navigation
High Liner Foodservice
en-CAENmenu
Search

High Liner Foodservice

All Recipes

Yuengling Shrimp Wedge Salad

Serves: 4
Ingredients
Preparation

Main Ingredients:

  • 32 ea Yuengling Battered Shrimp
  • 2 head Iceberg Lettuce cut into wedges
  • 2 cup English Cucumber, diced
  • 2 cup Beefsteak Tomato, diced
  • 1 cup Red Onion, diced
  • 1 tbsp Olive Oil
  • 1/2 cup Bacon Bits
  • 1/2 cup Crumbled Feta Cheese

For the Buttermilk Dill Dressing:

  • 1/4 cup Mayo
  • 1/2 cup Sour Cream
  • 1/2 cup Buttermilk
  • 2 tbsp Garlic
  • 1 tsp Kosher Salt
  • 1 tbsp Dried Dill
  • 2 tsp Onion Powder
  • 1 tbsp Hot Sauce
  • 1 tbsp Lemon, juice
  • 1/4 cup Fresh Herbs chopped parsley or chives
  1. Prepare Shrimp: To Deep Fry: Preheat fryer to 350°F and fry for about 2½ minutes. To Bake: Place frozen shrimp on a lightly oiled baking pan. Conventional Oven: Preheat oven to 450°F and bake for about 14 minutes. For best results, flip half way through baking. Note: Cook to an internal temperature of 145°F minimum.
  2. For the Buttermilk Dill Dressing: Add all of the ingredients except for the fresh herbs to the bowl of a food processor or blended. Pure on medium-high speed until fully mixed. Stir in the fresh herbs.
  3. Assemble the salad by dividing the iceberg lettuce wedges equally amongst 4plates. Toss the cucumbers, tomatoes and red onion in a small bowl with the olive oil. Divide this mixture artfully between the plates. Top with bacon bits, feta cheese crumbles and about 8 pieces of fully cooked Yuengling Shrimp.
  4. Drizzle with the reserved Buttermilk Dill dressing or alternatively serve the dressing on the side.

10026138 Yuengling Shrimp 31-35 ct