Thursday, June 19, 2014

Shrimp and Sweet Corn Caesar

A few weeks ago we ate at Coopers Tavern, which is in downtown Madison, Wisconsin around the Capitol Square.  It's known for European-inspired dishes, has a large selection of craft beer and the atmosphere is casual and relaxing.  They also have outdoor seating with a great view of the Capitol.  The reason for bringing up this restaurant is I had a delicious salad, Sweet Corn Caesar,  and I've been craving it ever since.  I had to recreate it at home.  This is how they make it - crisp romaine with poblano caesar dressing topped with sweet corn salsa, red peppers, avocado, hard-boiled egg, Parmesan, and croutons.  I changed it up a bit and used Marzetti's caesar dressing, roasted some sweet corn, left out the hard boil egg BUT added some sautéed shrimp and homemade croutons.  Now that I've made this salad at home I now can order something new next time I go to Cooper's Tavern.  Maybe brunch on Saturday morning!

I love making croutons with leftover hamburger/hot dog buns, works great!  They are so tender, not hard like the store bought kind.  Cut into bite size pieces and lightly coat with melted (real) butter,  sprinkle with garlic salt and toast 350 degree oven for about 10-15 minutes or until golden brown.  Tossing every 5 minutes.

This is a great way to roast sweet corn, no shucking needed.  Preheat oven to 350.  Place corn husks directly on the oven rack and roast for 30 minutes. (I used a cookie sheet when I removed them from the oven)  Peel down the husk and all the silk will slide right off.

Crisp Romaine 
Caesar Dressing (coat romaine with dressing)
Sweet Corn 
Red Peppers, chopped
Cooked Shrimp
Fresh Shaved Parmesan

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