Goat Cheese and Breaded Shrimp Salad

Goat Cheese and Breaded Shrimp Salad
(for 2)


For the Toasted Baguette and Salad:
Olive oil
A bunch of greens/lettuce
Goat cheese (I like the large round piece with rind)
2 tbsp olive oil
1 tbsp red wine vinegar

For the Shrimp:
Defrosted, deveined, peeled uncooked shrimp (I used about 20)
2 egg whites
Bread crumbs
Butter for frying


1. Preheat your oven's broiler to low. Slice the baguette, brush with olive oil and toast under the broiler. Flip to make sure both sides are nice and crispy. Set aside.

2. Prepare your greens by shredding them. Toss the oil, vinegar, s&p together with the greens and arrange on a plate.

3. Slice the goat cheese, 2 medium thick slices. I mold them a little bit like a hamburger patty to make sure they are nice and thick. Place them on a little foil-lined, olive-oiled pan and set aside.

4. Rise and pat dry the shrimp. Dip in egg whites, then bread crumbs and set on parchment paper.

5. Heat the butter in a frying pan on medium and pre-heat the broiler to high.

6. Place the shrimp into the heated pan and cover for 2 minutes. Flip each shrimp and put the cover back on for another 2 minutes. Remove from the heat to make sure the shrimp don't overcook.

7. Put the goat cheese under the broiler for about 2 minutes until it browns.

8. Plate as in above photo!

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