Coast Cooking

Coast Cooking: Try a shrimp salad for brunch

In the hot weather we have been having, a big brunch might be a bit too much. 

Who wants to eat something heavy in this humidity and temperature that is hovering in the mid 90s?

A salad is a good idea, but the standard tomato and lettuce is just not substantial enough to stand alone. 

It really does need a little crispy, fatty component, so crumbled bacon, or diced and hard fried ham is a good idea for an addition. 

The best protein hit this salad can get is from the sea, so boiled shrimp, lump crab or cubes of cooked salmon. Add anything else you might like, but go easy on the salad dressing. It's not soup, right?


Shrimp salad

Chopped romaine lettuce

2-3 red, very ripe farm fresh tomatoes

1-2 cups boiled shrimp (optional lump crab)

2-3 strips crispy fried smoked bacon, chopped

1 cup crunchy croutons

Homemade salad dressing of your choice

Optional farm fresh boiled eggs

To put this salad is really a no-brainer. Just toss it all together , serve the dressing as a side, but use a martini glass, like they do at the Oyster Reef Club in Long Beach.