1 Video | Photo: Caesar Salad with Grilled Shrimp Recipe
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.
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By sweetlisa1
on February 22, 2012
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This was a great recipe. Delicious and super easy!~
By NicoleDemsey
on February 01, 2012
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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.
By Hazelnut & Lizzie
Emmitsburg, MD
on September 26, 2011
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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.
Read all 41 reviews