GRILLED CAESAR SALAD WITH SHRIMP
This quickie Caesar dressing has the crucial ingredients that make a Caesar dressing so addictive-anchovies, garlic and a lot of lemon juice and zest-but skips the whisking and raw egg yolks. Slathered on romaine hearts and chunky grilled baguette, it's a unique grilled salad that is a winner on a hot summer day.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk together the mayonnaise, 1/4 cup of the oil, the anchovies, garlic, lemon zest and juice and 1/2 teaspoon freshly ground black pepper in a mixing bowl. Add 1 cup of the Parmesan and stir to combine. Season to taste with salt and pepper.
- Preheat a large grill pan or outdoor grill over high heat. Cut the romaine in quarters lengthwise, leaving some of the stem attached to each quarter. Brush the cut sides of the romaine with 1/4 cup of the Caesar dressing and place cut-side down on the grill. Grill until the first side is lightly charred, about 1 minute, then turn to the other cut side and cook until lightly charred, about 1 additional minute. Do not crowd the grill, leaving 1/2-inch of space between each quarter of romaine; grill in batches if needed.
- Toss the shrimp with the remaining 1 tablespoon oil and sprinkle lightly with salt and pepper. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Transfer to a mixing bowl and toss with 1 tablespoon of the Caesar dressing.
- Brush the inside of the baguette with 1/4 cup of the Caesar dressing and place cut-side down on the grill. Cook until lightly charred and warmed through, about 2 minutes. Cut each piece of baguette in half lengthwise and then crosswise so you have a total of 8 large breadsticks.
- Divide the grilled romaine among 4 large plates. Scatter an equal amount of shrimp on each plate. Thin out the remaining dressing with 2 teaspoons water and drizzle over the grilled romaine and shrimp. Sprinkle with the remaining Parmesan and serve with the grilled bread.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
SWEET-AND-SOUR ORANGE SAUCE
I was in the mood for some egg rolls and, when trying to think of something to go with them, I opened the fridge and saw way too many oranges. Not finding an orange sweet-and-sour sauce, I made my own. This is sweet and sour with a bit of spice and a beautiful, yet light, orange taste. Perfect over egg rolls, shrimp, chicken, rice, or even stir-fried veggies.
Provided by duboo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 19m
Yield 12
Number Of Ingredients 10
Steps:
- Combine water, brown sugar, vinegar, orange zest, soy sauce, ginger, cayenne pepper, sriracha sauce, white pepper, and cayenne pepper in a saucepan over medium heat. Cook and stir sauce until sugar is dissolved, 3 to 5 minutes.
- Remove 1/2 cup of sauce and combine with cornstarch in a small bowl. Whisk until well blended and orange zest starts to dissolve.
- Raise heat under the saucepan and bring the sauce to a slow boil, about 5 minutes. Mix cornstarch mixture into the sauce. Stir occasionally until thickened, 3 to 5 minutes. Remove from heat and let cool a bit, about 3 minutes.
Nutrition Facts : Calories 80.3 calories, Carbohydrate 20.5 g, Fiber 0.2 g, Protein 0.1 g, Sodium 84.1 mg, Sugar 17.8 g
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
SOUR-ORANGE GRILLED CHICKEN PAILLARDS
Paillards are chicken breasts that have been flattened to an even thinness with a meat mallet or rolling pin. They cook exceptionally quickly on the grill, which prevents them from drying out.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
Steps:
- Combine marmalade, lemon juice, orange juice, bay leaves, 1 teaspoon salt, and pepper in a bowl. Reserve 1/3 cup glaze for serving.
- Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Season chicken with salt and pepper. Place chicken on grill, and brush with half the glaze. Grill 3 minutes. Flip chicken, and brush with remaining glaze. Grill until chicken is cooked through, about 3 minutes more. Transfer to a platter.
- Place oranges on grill. Cook, flipping once, until softened, 1 to 2 minutes per side. Add to platter. Serve with reserved glaze for drizzling over chicken.
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