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California Cobb With Poached Shrimp And Green Goddess Dressing

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Tyler Florence
Related tags
main-dish salad low carb nut free memorial day dinner
Nutrition per serving    (USDA % daily values)
CAL
612
FAT
148%
CHOL
165%
SOD
211%

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Ingredients for 4 servings

1/2 cup sour-cream

1/2 cup store-bought-mayonnaise

1 lemon, juice only

2 garlic cloves, peeled and roughly chopped

1 anchovy fillet

1/2 cup roughly chopped fresh Italian flat-leaf parsley

1/4 cup roughly chopped fresh cilantro

2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh chives

water as needed

Kosher salt and fresh ground black pepper

1 lemon, halved

1 bay leaf

4 sprigs fresh thyme

4 black peppercorns

2 garlic cloves, peeled

1 tablespoon kosher salt

24 large shrimp, peeled and deveined

2 head Bibb lettuce, leaves torn into bite-size pieces

8 slices bacon, cooked and cut into pieces

2/3 cup medium-size black pitted olives

1 cup grape tomatoes, halved

1 cup crumbled blue cheese

4 eggs, hard-boiled and halved lengthwise

4 sprigs fresh cilantro, for garnish

Preparation

1.

To make the Green Goddess Dressing, combine sour cream, mayo, lemon juice, garlic, anchovy, and herbs in a blender and puree until light green and creamy

2.

Add water as needed to achieve a smooth, light consistency

3.

Cover with plastic wrap and set aside in the refrigerator to allow the flavors to come together

4.

When ready to use, add additional lemon juice and season with salt and pepper. For the shrimp, fill a large pot with about 1/2 gallon water.Squeeze in the lemon juice and toss in lemon halves for extra flavor

5.

Add the bay leaf, thyme, peppercorns, garlic, and salt

6.

Bring to a boil over medium heat

7.

Simmer for 5 minutes to infuse the water with the aromatics

8.

Before adding the shrimp, bring water to a rolling boil

9.

Add the shrimp, them remove from heat and allow shrimp to poach for 7 to 8 minutes, until the turn pink

10.

Using a slotted spoon, transfer the shrimp from the poaching liquid to a bowl

11.

Chill shrimp in the refrigerator. To assemble, combine the lettuce, bacon, olives, tomatoes, and blue cheese in a bowl

12.

Toss with Green Goddess dressing to coat evenly

13.

Arrange egg on top, followed by poached shrimp

14.

Sprinkle with blue cheese and garnish with cilantro.

View instructions at
Tyler Florence

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