Trying to clear out space in the fridge for the Thanksgiving casseroles that are to come. Tonight that included using up some shrimp I had thawed plus some practically restaurant-quality Ranch dressing I made the other day.
I decided to put together a "trash can" salad using everything I could from the refrigerator. Result was pretty satisfying. And super easy and quick, two of my favorites qualities on a weeknight.
I like to soak my shrimp in some milk with a little garlic powder, oregano, paprika, and pepper. Then, I mix up some flour and panko with the same herbs in a ziploc. Once well coated, I fry them up quickly and drain on a wire rack.
For the buffalo sauce, I did the super simple preparation: melted butter and Frank's Red Hot sauce. Once the salad was assembled, I dunked the shrimp in the sauce then topped the salad with them.
My salad consisted of Romaine, cheddar, black olives, carrots, artichoke hearts, bacon bits, homemade ranch and then my lovely spicy shrimp.
My only chronic salad flaw is I never correctly estimate how much lettuce I actually need. I always end up with way more than I need. Thankfully, we have 3 guinea pigs, so the excess Romaine doesn't go to waste!
