Buffalo Shrimp Salad with Goat Cheese

Just a quick post for a quick dinner tonight.  I fixed buffalo shrimp served over torn romaine lettuce with goat cheese.  Really a simple fix; Sunday’s are always a busy day for us so I am not usually up to cooking something too complex.  Our weekend is never on the traditional weekend so for me Sunday draws the week to a close and leaves Charles with one more day to go till his “weekend” begins.

Buffalo Shrimp Salad with Goat Cheese

  • 12 o.z. small shrimp ~ mine was 60 – 80 count ~ peeled
  • flour
  • oil ~ about 1/4 inch deep in large skillet
  • 1 head romaine lettuce
  • 2 – 3 o.z. goat cheese
  • hot sauce of choice  ~ I like my hot wing style sauce

Drain shrimp and pat dry.

Toss with flour and fry in hot oil about 1 – 2 minutes.  Do this in a couple of batches to keep from over crowding the pan.

Drain well on paper towels and toss with hot sauce. Meanwhile tear up lettuce and divide among plates.   Top with shrimp and crumbled goat cheese.

Enjoy ~ Kimberly

Ribeye Salad with Parmesan Peppercorn Dressing

This is one of my favorite salads.  I don’t have it often and I rarely make it myself but I had to give this a try with Charles’ homemade parmesan peppercorn dressing.  Just a quick post today, it’s been a hot busy weekend, but here is the salad we made.

Ribeye Salad with Parmesan Peppercorn Dressing

  • 1 ribeye about 3/4 pound
  • 1 large head romaine lettuce
  • 1 recipe parmesan peppercorn dressing
  • hardboiled egg
  • diced tomato
  • shredded cheese
  • crumbled bacon
  • celery, carrot, radish, or any other salad topping desired

Grill ribeye steak over medium high heat until medium rare or desired doneness; ours took about 7 – 9 minutes.  Prepare salad dressing and chill until ready to use.  Once steak is grilled allow to rest for at least 5 minutes before cutting.  Slice into thin strips; removing excess fat.  Add desired toppings to salad.  Should be enough for 2 salads.  Serve with croutons or garlic toast.

Enjoy ~ Kimberly