Monday's meal: The incredible edible wedge - MyFoxAustin.com | KTBC Fox 7 | News, Weather, Sports

Monday's meal: The incredible edible wedge

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Chef Dzintra Dzenis, from Plates by Dzintra, joined us in the Good Day kitchen to show us how to prepare a tasty wedge salad.

Recipe: The Incredible Edible Wedge

Ingredients

  • 1 Head Iceberg Lettuce
  • 16 shrimp, peeled and deveined
  • 1 bunch baby asparagus, blanched
  • 1 bunch French style green beans, blanched
  • 1 ear fresh corn, blanched
  • 4 cherry tomatoes
  • 4 new potatoes, boiled tender
  • 4 medium boiled eggs, medium boiled
  • 4 slices bacon
  • 1 cup creamy parmesan dressing

 Recipe: Parmesan Dressing

 Ingredients

  • 2 cups mayonnaise
  • 3 tablespoons fresh squeezed lemon juice
  • 2 small cloves garlic
  • ¼ cup parmesan cheese
  • 1/8 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 tablespoon Italian parsley, chopped fine

 Directions

  1. In a blender, combine mayonnaise, lemon juice, garlic, cayenne pepper, Parmesan cheese, salt and pepper (to taste). 
  2. Adjust seasoning and stir in chopped parsley. 
  3. Chill until ready to serve.

Quick and Easy Seared Shrimp

Ingredients

  • 16 shrimp, peeled and deveined
  • 2 tablespoons light olive oil
  • Ground cumin
  • Ground paprika (hot, medium or mild)
  • 4 cloves garlic, cut into slivers

 Directions

  1. Add light olive oil to a cold skillet, turn on heat and when the oil turns hot, gently place in shrimp. 

  2. Sprinkle shrimp with cumin and paprika and sear for 1 minute. 
    Flip shrimp and season the other side with cumin and paprika. 
  3. Sear for 1 minute. Add garlic to the pan and swish it around to combine flavors of paprika, cumin, garlic, oil and shrimp juices. 
  4. Remove shrimp and set them aside until ready to serve.

Blanched Vegetables and New Potatoes

  1. Fill a medium-sized pot with water, and bring it to a boil.  Add salt, so that it tastes 'salty like the sea.'  In the meantime prepare a large bowl with ice and water (30 percent ice, 70 percent water).
  2. Place asparagus, corn and green beans in boiling salt water for 30 seconds.  Remove and place vegetables in the iced water to stop them from cooking. 
  3. New potatoes can be boiled in the same vegetable water!

Boiled Eggs

  1. In the same water, boil eggs for 8 minutes for medium-hard centers. 
  2. Remove eggs and place in ice water to chill. 
  3. Peel off shells and set aside.

Plating

  1. Cut iceberg lettuce into quarters and arrange each quarter on a plate. 
  2. Garnish with shrimp, veggies, egg and bacon. 
  3. Pour ¼ cup dressing over each salad and serve.
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