Shrimp Cobb Salad

Cover recipe-  Cooking Light, Shrimp Cobb Salad: May 2011

May 2011’s issue of Cooking Light highlights Healthy Seafood in a Snap (quick and easy).  Everyone wants ideas for creating quick-to-prepare recipes that are healthy and delicious, right?  I know that I’m certainly happy to find recipes like this, but I’m even happier if I can find recipes that are wonderful but not lacking in flavor.  When I’m eating light, the last thing I want to have to eat is light food that isn’t filling and isn’t worth the calories.  I want good food.

Cooking Light more often than not publishes recipes that meet my eating-light expectations.  Read my notes below to see what I thought of this quick and easy seafood recipe: Shrimp Cobb Salad

Print Print Recipe

Shrimp Cobb Salad

Yield: 4 servings

Prep Time: 25 min + chill time

Cook Time: 15 min

Ingredients:

4 slices center-cut bacon
1 pound large shrimp, peeled & deveined
1/2 teaspoon paprika
1/4 teaspoon black pepper
cooking spray
1/4 teaspoon salt, divided
2 1/2 Tablespoons fresh lemon juice
1 1/2 Tablespoons extra-virgin olive oil
1/2 teaspoon whole grain Dijon mustard
1 (10 ounce) package romaine salad
2 cups cherry tomatoes, quartered
1 cup shredded carrots (about 2 carrots)
1 cup frozen whole-kernel corn, thawed
1 ripe peeled avocado, cut into 8 wedges

Directions:

1.  Cook bacon in a large nonstick skillet over medium heat until crisp.  Remove bacon from pan; cut in half crosswise.  Wipe pan clean with paper towels.  Increase heat to medium-high.  Sprinkle shrimp with paprika and pepper.  Coat pan with cooking spray.  Add shrimp to pan; cook 2 minutes on each side or until done.  Sprinkle with 1/8 teaspoon salt; toss to coat.
2.  While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk.  Add lettuce; toss to coat.
3.  Arrange about 1 1/2 cups lettuce mixture on each of 4 plates.  Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces.

Tips:

*I did not care for the paprika on the shrimp.  They were more susceptible to burning and it gave them a funny flavor.
*The simple dressing for this salad was good.
*There's a pretty big difference between bagged romaine lettuce and chopped fresh lettuce.  This recipe calls for the bagged sort- I suppose to make it quick- but the freshly washed and chopped Romaine is so much better.
*I was unable to locate any shredded carrots in the magazine cover photo, so I left them off of my photographed plate too.  Big mistake on their part?
*Fresh, white corn should be used in this salad.  So much better than frozen!
*I felt like the bacon should have been chopped instead of cut in half crosswise.  Who wants to take a piece of bacon that large in their mouth and try to chew it?

Nutritional Information per serving:
Serving size: 1/4 of the salad
Calories per serving: 332
Fat per serving: 15.2g
Saturated Fat per serving: 2.9g
Sodium per serving: ,span class="sodium">551g
Fiber per serving: 7.5g
Protein per serving: 30g
Cholesterol per serving: 181mg
Carbohydrates per serving: 21.8g

Source:  Cooking Light, May 2011

The results:

I had many issues with the ingredients (see notes in the recipe above) but- simply put- the salad was just quite boring.  I’m such a fan of fresh produce and great tasting salads, and this just wasn’t one of them. This recipe appears to have gotten some good reviews on Cooking Light’s website, but many of those who rated it highly also made some pretty significant changes to the recipe.  Like any recipe, you can’t truly rate the original if you end up changing everything!

Did this recipe deserve the cover spotlight?

Did this recipe deserve the cover spotlight? No, I don’t think so.  Healthy seafood in a snap?  Yes, it was quick to make… but the recipe just didn’t create any raves in our house.

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.


Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /var/www/clients/client0/web83/web/wp-content/themes/culinarycovers/single.php on line 72

16 Responses to “Herbed Cheese Pizza”

  1. 1

    VeggieGirl — October 26, 2009 @ 5:21 am

    Atypical and fabulous! :)

  2. 2

    Jen @ My Kitchen Addiction — October 26, 2009 @ 7:42 am

    I have that copy of Cooking Light, and I have been thinking about making the pizza. Thanks for testing it out for me. Yours looks absolutely gorgeous!

  3. 3

    Barbara Bakes — October 26, 2009 @ 8:33 am

    I could fall in love with light pizza!

  4. 4

    Louise — October 26, 2009 @ 9:40 am

    This pizza recipe would have been just perfect for the pizza party! I’m really liking your new blog Lori. Very cool…

  5. 5

    Aggie — October 26, 2009 @ 12:27 pm

    Mouthwatering…I loved this on the cover when I got my mag. I’m such a sucker for pizza…
    I like the newer layout of CL too, seems like they are packing it with a ton of great recipes! And it’s cleaner and more organized. Great pick for you to review! Am really enjoying your new blog! :)

  6. 6

    Terri Archibald — October 26, 2009 @ 1:29 pm

    I’m very happy with the recent changes made by Cooking Light also. It is one of the magazines that I get very excited to see in the mailbox! Regarding the pizza recipe, I’m very excited to try it. I’m all about the crust. Thanks for checking it out for all of us!

  7. 7

    wasabi prime — October 26, 2009 @ 1:58 pm

    This looks so delicious! Again, great helpful commentary about the recipe and tips for substitutions. I never have everything a recipe calls for and I usually forget to shop for it!

  8. 8

    Phoo-D — October 26, 2009 @ 2:35 pm

    This looks terrific. I’ll have to scout out that Greek cheese- I’ve never heard of it before!

  9. 9

    Katie @ goodLife {eats} — October 26, 2009 @ 2:39 pm

    Yum! That looks really good. I’ve been enjoying the new Cooking Light as well and this cover definitely caught my eye when I received this issue.

  10. 10

    France — October 26, 2009 @ 4:35 pm

    Your photo should be on the cover of a magazine. This pizza looks so good.

  11. 11

    CookiePie — October 26, 2009 @ 5:27 pm

    Love this! Gorgeous photo, and I love that you tried freezing the dough. And I totally agree about the changes to CL – great magazine!

  12. 12

    jo — October 27, 2009 @ 6:57 pm

    Oh wow – I can already smell pizza in the air. This looks absolutely yummy and would love to have a slice.

  13. 13

    NJ — October 28, 2009 @ 11:15 am

    I recently found and subscribed to your blog. I love the concept and am enjoying the posts. Your photo inspires me to try the pizza more than theirs did. Looking forward to more recipes and pictures.

  14. 14

    Sues — October 28, 2009 @ 11:47 am

    Your pizza looks prettier than the one on the cover! I love a good “light” pizza :)

  15. 15

    Jill — October 28, 2009 @ 9:12 pm

    This is such a great concept for a blog. Loved the spider cake and this pizza looks DELICIOUS and even better than the cover. I’m not sure if it would have caught my attention, but after seeing yours and reading an information post, I think I’ll have to try it too. :)

  16. 16

    Bethany — November 6, 2009 @ 3:30 pm

    That looks amazing!!

Leave a Comment