CAESAR SALAD WITH SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the garlicky croutons: Preheat the oven to 250 degrees F.
- Spread out the bread cubes in a single layer on a baking sheet. Drizzle with the garlic oil and sprinkle with salt and pepper. Bake, tossing the croutons once halfway through, until crisp, about 25 minutes. Set aside and cool completely.
- For the Caesar dressing: Put the garlic oil in a blender. Add the anchovies, mustard, vinegar, Worcestershire sauce, lemon juice, salt and pepper. Blend until smooth. Add the Parmesan and give it a quick blitz. (You want to retain some of the texture of the cheese.)
- For the salad: Peel and pit the avocados, then slice lengthwise into spears and sprinkle with some lemon juice to prevent browning. Set aside.
- Arrange the romaine in a line on a platter with the inside of each quarter-head of lettuce facing upward. Drizzle the dressing over the lettuce, allowing it to seep into the layers of leaves. Arrange the shrimp on top, along with the croutons. Scatter the cheese shavings and parsley leaves over the top. Squeeze the lemon half over the whole platter and serve.
SHRIMP CAESAR PASTA SALAD
Toss romaine and tomatoes into this shrimp pasta salad with a creamy Caesar dressing.
Provided by Food Network Kitchen
Time 40m
Yield 4-6
Number Of Ingredients 14
Steps:
- Whisk the mayonnaise, Parmesan, sour cream, lemon juice, Worcestershire, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Transfer to a large bowl along with the dressing.
- Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the shrimp is pink and just cooked through, about 3 minutes. Transfer to a plate and set aside to cool.
- Add the cooked shrimp, romaine, celery and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
CRISPY SHRIMP CAESAR SALAD
My friend Jane and I have a favorite lunch spot that serves a fantastic salad on Wednesdays. I made my own version at home so I can share it with my family and eat it whenever I want. Save a lot of prep time and buy peeled, deveined shrimp and pre-washed lettuce. -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine romaine, tomatoes and cheese; refrigerate until serving. In a shallow bowl, mix flour, salt and pepper. Add shrimp, a few pieces at a time, and toss to coat; shake off excess., In a deep skillet, heat 1/4 in. oil to 375°. Fry shrimp, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels., Drizzle dressing over romaine mixture and toss to coat. Top with shrimp. If desired, sprinkle with additional cheese and pepper; serve immediately.
Nutrition Facts : Calories 405 calories, Fat 31g fat (5g saturated fat), Cholesterol 153mg cholesterol, Sodium 680mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.
GRILLED SHRIMP CAESAR SALAD SKEWERS
This has everything you love about both Caesar salad and grilling, nestled together on a stick. Why turn on the oven to make croutons when you can transform a regular old baguette into deliciously crisp nuggets right on your grill?
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the mayonnaise, 1/4 cup of the oil, the anchovies, garlic, lemon zest and juice and 1/2 teaspoon freshly ground black pepper together in a mixing bowl. Add 1 cup of the Parmesan and stir to combine. Season with some salt and pepper.
- Preheat a large grill pan or outdoor grill over high heat. Slice the baguette in half length-wise, like you would to make a sandwich. Then slice each half into 8 equal pieces, about 3/4-inch-thick. Place the pieces on a baking sheet or large plate and reserve.
- Quarter the romaine hearts lengthwise and cut each quarter into 1-inch pieces, making sure to keep each piece stacked and together. You will need 24 pieces total.
- To assemble the skewers, carefully thread 1 stack of the romaine on a skewer, making sure that the thickest part of the romaine is in the center of the skewer. Follow the romaine with 1 piece of baguette and repeat until you have 3 stacks of romaine and 2 pieces of baguette on the skewer. Thread 2 shrimp onto the end of the skewer, making sure that both the top and bottom of each shrimp is taut on the skewer. Leave no more than 1/2-inch of exposed skewer at each end once all of the ingredients are on. This will prevent you from having to soak the skewers if you are using wooden skewers. Place the assembled skewer on a sheet tray. Repeat with the remaining 7 skewers and ingredients.
- Place 1/2 cup of the dressing in a small bowl and whisk in the remaining oil. Brush the skewers liberally with the dressing. Place the skewers on the grill and cook until the bread and romaine are lightly charred and the shrimp is just cooked through, about 3 minutes, rotating the skewers as needed for even charring. If the shrimp is not cooked by the time the bread toasts, use tongs to touch the shrimp ends to the hot grill grate.
- Transfer the grilled skewers on to a large platter and sprinkle with the remaining Parmesan. Serve immediately with the remaining dressing on the side.
CAESAR SALAD WITH GRILLED SHRIMP
Steps:
- In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.
- In a large bowl, toss the dressing with the lettuce until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with 5 or 6 shrimp.
- Preheat the oven to 325 degrees F. Using a pastry brush, lightly brush both sides of the bread with oil. Cut the garlic in half and rub it on to both sides of the bread. Sprinkle with salt. Cut the bread into cubes and spread onto a baking sheet. Bake until bread is crispy and golden brown, stirring once or twice, about 10 minutes.
- Preheat a grill pan over a medium-high flame, or prepare a grill. Toss shrimp with the olive oil, sprinkle with salt and pepper, toss again and grill until cooked through, 2 to 3 minutes per side. Transfer the shrimp to a plate and drizzle with the lemon juice.
Nutrition Facts : Calories 322 calorie, Fat 16.5 grams, SaturatedFat 3 grams, Cholesterol 174 milligrams, Sodium 1036 milligrams, Carbohydrate 14 grams, Fiber 2.5 grams, Protein 29 grams, Sugar 2 grams
SEAFOOD CAESAR SALAD
Get a great dinner salad with just four fresh ingredients and 10 minutes of prep! That's fast and fabulous.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Among 4 plates, divide lettuce from salad kit.
- Mix crabmeat, onions, avocado and salad dressing from salad kit. Spoon over lettuce. Sprinkle with Parmesan cheese and croutons from salad kit.
Nutrition Facts : Calories 220, Carbohydrate 11 g, Cholesterol 20 mg, Fat 3, Fiber 4 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 1 g, TransFat 0 g
SMARTER CAESAR SALAD
We suggest you BYOS: Bring your own sardines. Or anchovies. Or canned salmon. Some tinned fish are a healthy treasure -- low in mercury and full of protein -- and they're a cinch to tote to work. Stash a can (or two) in your desk drawer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Combine all ingredients.
Nutrition Facts : Calories 350 g, Fat 25 g
SHRIMP CAESAR SALAD
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. On a baking sheet, brush tortillas on both sides with 1 teaspoon oil. Season with 1/2 teaspoon chili powder, salt, and pepper. Bake until golden brown and crispy, turning once, 10 to 15 minutes. Remove from oven, and let stand until cool. When cool, break into pieces.
- Preheat broiler. In a medium bowl, toss shrimp and remaining teaspoons of oil and chili powder. Season with salt and pepper. Arrange shrimp in a single layer on a broiler pan. Broil 4 inches from heat until browned and no longer pink in the middle, 3 to 4 minutes.
- In a mixing bowl, whisk together mayonnaise, lime juice, cheese, anchovies, and up to 2 tablespoons water for desired consistency. Season with salt and pepper.
- In a large bowl, toss lettuce with as much dressing as desired. Garnish with shrimp, broken tortillas, and cheese.
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