Caesar Salad with Grilled Shrimp

Show: Episode:

Picture of Caesar Salad with Grilled Shrimp Recipe 1 Video | Photo: Caesar Salad with Grilled Shrimp Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 41 Reviews
Total Time:
30 min
Prep
20 min
Cook
10 min
Yield:
4 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 1/4 cup pasteurized egg product
  • 1 clove garlic, minced (about 1/2 teaspoon)
  • 1 1/2 teaspoons anchovy paste
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Worcestershire sauce
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1/4 cup finely grated Parmesan
  • Salt and pepper
  • 8 cups coarsely torn romaine lettuce
  • 2 cups Garlic-Scented Croutons, recipe follows
  • 20 to 24 Lemon Pepper Grilled Shrimp, recipe follows

Directions

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.

SERVES 4

Calories: 322

Total Fat: 16.5 grams

Saturated Fat: 3 grams

Protein: 29 grams

Total carbohydrates: 14 grams

Sugar: 2 grams

Fiber: 2.5 grams

Cholesterol: 174 milligrams

Sodium: 1036 milligrams

(note: very slight differences in analysis than what's live)

Garlic-Scented Croutons:

  • 8 slices French bread or other crusty bread (about 2 ounces)
  • 1 teaspoon olive oil or olive oil spray
  • 1 clove garlic
  • 2 pinches salt

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.

Yield: 2 cups

Lemon Pepper Grilled Shrimp:

  • 1 pound large shrimp (20 to 24 per pound), peeled and deveined
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons lemon juice

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 41 reviews

  • on February 22, 2012

    Flag

    This was a great recipe. Delicious and super easy!~

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 01, 2012

    Flag

    My husband and I both loved this recipe. We've made it three times in the last week and a half. I thought the dressing was delicious and even brought it to a party the following weekend for another caesar salad and everyone loved it. I think the croutons could stand a bit more flavor (maybe some garlic powder and grated parm but they were still very good.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 26, 2011

    Flag

    This was super easy and very delicious. I'm a fan of salads, but hate anchovy paste, so I was crossing my fingers and hoping this was good. It was; the lemon and garlic mellowed out the anchovy and provided a lovely tang. I'm definitely planning on making the dressing again, and I'll try substituting chicken to switch it up a bit.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Bitter Caesar Salad

Bitter Caesar Salad

By: Rachael Ray
Rated 5 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Nutrition Facts

Nutritional Analysis
per Serving
 
Calories:
325
 
Total Fat:
17 grams
 
Saturated Fat:
3 grams
 
Protein:
29 grams
 
Carbohydrates:
14 grams
 
Fiber:
3 grams
 

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.