During this challenging time for growers and manufacturers to continue to deliver to their consumers food products across the supply chain and into the marketplace, Giorgio® remains 100% committed to growing and supplying fresh and processed Mushrooms with the utmost quality - and at the best service and safety levels that it can achieve. Additionally, Can Corporation remains 100% committed to delivering the high quality food packaging needed to deliver its customers' products to market. With that said, this wouldn’t be possible without the extraordinary effort and commitment from Giorgio’s and Can Corporation’s amazing employees and the coordination and support from their trusted Customers. We thank all of you!

 
 

Shrimp Cobb Salad with Smashed Potatoes and Mushrooms

This unique spin on a cobb salad features everything you love about a traditional cobb with the addition of delicious smashed potatoes and crimini mushrooms. Served with chunky homemade blue cheese dressing, this crowd-pleasing salad will be your new go-to.

 Author: Side Delights

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

What You Need

  • 1 package Side Delights Steamables Red Potatoes, cooked according to package instructions and cooled slightly
  • 4 eggs
  • 12 shrimp, peeled and deveined
  • 4 cups baby spinach
  • 2 cups baby arugula
  • 8 ounces crimini mushrooms, diced
  • 1 cup cherry tomatoes, halved
  • 1 avocado, peeled and sliced

Dressing:

  • 1 cup mayonnaise
  • ½ cup crumbled blue cheese
  • ¼ cup white wine vinegar

What You Do

  1. Smash potatoes using a potato masher and set aside.
  2. In a small pot, pour in about 3 inches of cold water. Gently place 4 eggs in the water and turn heat on to medium. When the water starts to boil, turn heat off, cover, and set a timer for 6 minutes. When timer rings, drain off boiling water, fill the pot with ice and add water. Allow the eggs to completely cool, then crack the shell, carefully peel, and cut in half lengthwise and set aside.
  3. In a non-stick skillet over medium high heat, add oil and heat until rippling. Place shrimp in the skillet and cook for 30 to 45 seconds on each side. The shrimp are cooked when they’re bright red. Remove from the skillet and allow to cool.
  4. Make the dressing. In a medium bowl, whisk mayonnaise, crumbled blue cheese and white wine vinegar until combined.
  5. Assemble the salad. In four bowls, arrange 1 cup of baby spinach on one side and ½ cup of arugula on the other side. Drizzle Blue Cheese Dressing on top of the greens. Top each bowl with a generous portion of smashed potatoes, 1 egg, 3 shrimp, a handful of diced mushrooms, cherry tomatoes and avocado slices.
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