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Episode #113

Grilled Blackened Shrimp Caesar Salad

Air date 09/20/12
Host: Chef Rob Stinson

Filmed on location in Biloxi, MS, at the Biloxi Seafood Festival. Watch as Chef Rob Stinson grills up some fresh Mississippi seafood.



Makes 8 tbspn
1 tbspn black pepper
1 tbspn garlic powder
1 tbspn onion powder
1 tbspn salt
2 tbspn paprika
¼ tspn cayenne pepper
½ tspn white pepper
1 tspn ground thyme
½ tspn ground sage
Place all ingredients in large ziplock and shake vigorously.  Store for future use.


2  3oz skewers with tail on 25/30 shrimp (all peeled except tail)(should be about 5ea)
½ tspn blackened seasoning
½  romaine head
1 egg
1 tbspn garlic
1 squeeze whole lemon
1 tspn Dijon mustard
1 tspn black pepper
1 dash (1/4 tspn) tabasco
1 dash (1/4) worcestershire sauce
1 tspn white wine
1 tbspn stock (preferably seafood base but can be vegetable as well)
1 small yellow squash sliced on a bias
Carefully puncture tail and head of 5 shrimp per skewer (2) and dust each skewer with blackened seasoning.  Spray grill with zero fat spray to keep food from sticking.  Each will be cooked on grill for approximately 3 minutes per side.  In mixing bowl place egg and whisk till frothy.  Add minced garlic, lemon, mustard, ½ amount black pepper, tabasco, Worcestershire.  Blend all together till frothy and then whisk in wine and stock.  Hold on side and place romaine on grill with the cut side down toward heat.  Do not move for 3 minutes till slightly blackened and then remove from heat and place on plate with the grilled side up.  Slice squash on a bias about 3/8” thick.  Lightly dust squash with the ½ black pepper left.    Place on grill and cook for 3 minutes per side.  Remove from heat and place around romaine on plate.  Criss cross the shrimp skewers on top of romaine for a great appearance and drizzle salad dressing over skewers and lettuce.