Blue Cheese Salad With Shrimp Recipe
Crisp romaine and fennel with Oregon Coast shrimp, cherry tomatoes, and homemade croutons, tossed in our blue cheese dressing.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Croutons
Blue Cheese Dressing
Shrimp warming (optional)
Method
Croutons
Prepare and bake croutons
Preheat oven to 375°F (190°C). Toss bread cubes with 3 tbsp olive oil, minced garlic, dried oregano, and 1 tsp salt in a bowl until evenly coated. Spread in a single layer on a baking sheet. Bake 10–12 minutes, stirring once halfway, until golden and crisp. Remove and let cool; set aside.
Blue Cheese Dressing
Make dressing
In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 3 tbsp buttermilk, 1 tsp white wine vinegar, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp black pepper and 1/4 tsp salt until smooth. Fold in 2 oz crumbled blue cheese, leaving some larger pieces for texture. Taste and adjust seasoning; if too thick, thin with an additional teaspoon or two of buttermilk. Refrigerate until ready to use (at least 10 minutes for flavors to meld).
Shrimp warming (optional)
Warm the shrimp
If serving warm shrimp, melt 1 tbsp unsalted butter in a skillet over medium heat. Add one thinly sliced garlic clove and cook 30 seconds until fragrant. Add 12 cooked Oregon Coast shrimp and warm 1–2 minutes, stirring, until heated through (do not overcook). Squeeze half a lemon over shrimp, season lightly with a pinch of salt and 1/4 tsp black pepper, then remove from heat. If you prefer cold shrimp, skip this step and use chilled shrimp straight from the refrigerator.
Salad assembly
Prepare vegetables
Core and wash romaine lettuce; dry thoroughly and chop or tear into bite-sized pieces to yield about 6 cups. Trim fennel bulb, remove core if tough, then thinly slice with a mandoline or sharp knife to get about 1.5 cups thin ribbons. Halve cherry tomatoes.
Toss salad
In a large bowl combine the romaine, sliced fennel, and halved cherry tomatoes. Add 2/3 of the crumbled blue cheese (reserve the rest for garnish) and 2 tbsp chopped parsley. Add the warmed or chilled shrimp. Spoon 1/3 to 1/2 cup of the blue cheese dressing over the salad and toss gently to coat — start with less dressing and add more to taste. Adjust seasoning with up to 1 tsp kosher salt and 1 tsp black pepper total, distributed as needed.