Follow the recipe and method for Caesar salad, and top it with scampi-style jumbo shrimp.
Ingredients
- 1 1/2 pounds jumbo shrimp, shelled and deveined
- 1 tablespoon (1 turn around the pan) extra-virgin olive oil
- 2 tablespoons butter
- 1/4 (a couple of pinches) teaspoon crushed red pepper flakes
- 4 cloves garlic, crushed
- 1/2 cup (a generous splash) dry white wine
- 1/2 lemon, juiced
- A handful of chopped flat leaf parsley
- Coarse salt and black pepper
- Caesar Greens, recipe follows
Directions
Butterfly shrimp by splitting meat almost all the way through lengthwise. Heat a large nonstick skillet over medium to medium high heat. Add oil and butter to pan and melt butter. Add crushed pepper, garlic, and shrimp. Saute shrimp until pink but not cooked through, 2 minutes, then add wine and let it almost evaporate out, another 2 minutes. Remove pan from heat and sprinkle shrimp with lemon juice and parsley then season with salt and pepper, to taste. Pile several shrimp on each plate of Caesar Greens and serve.
Caesar Greens:
- 1 (2 ounce) tin anchovy, drained
- 4 large cloves garlic, cracked away from skins and finely chopped
- 1/2 cup extra-virgin olive oil
- 2 teaspoons (several drops) Worcestershire sauce
- 1 lemon, juiced
- 1/4 cup pasteurized cholesterol-free egg product, available on dairy aisle
- Coarsely ground black pepper, to your taste
- 1/2 cup (a couple of handfuls) grated Parmigiano
- 2 large heads romaine lettuce, trimmed to hearts and coarsely chopped
To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl. Place bowl on grill top and cover grill. Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil. Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty. Transfer oil mixture to a large salad bowl. Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork. Toss greens to coat with dressing.
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 5 reviews
By Alisonfe
los angeles, CA
on August 24, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I already had a salad made and wanted a good way to prepare the shrimp - these turned out delicious. Be generous with the olive oil and butter and garlic. I removed the shrimp when they were cooked and reduced the sauce down, then poured it over them. They were fantastic on their own - good with the salad, too. People had their choice of salad alone, or with chicken breast and/or shrimp. A big hit.
Will do this one again and again. Very easy and reliable.
By alexis.chase_58...
Lynnwood, WA
on January 27, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
A little too much lemon for my tastes, but other than that, delicious!
By kerrixx1
Dexter, MO
on January 15, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The scampi recipe is RIGHT ON and the caesar dressing is awesome. Can't go wrong with this. Make it, you'll see.
Read all 5 reviews