Bloody Caesar Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 717
- Total Fat
- 51
- Saturated Fat
- 9
- Carbohydrates
- 30
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 38
- Cholesterol
- 218
- Sodium
- 1461
- Total: 1 hr (includes marinating and cooling times)
- Active: 30 min
Ingredients
Shrimp:
1 cup Clamato
1/4 cup freshly squeezed lemon juice
2 tablespoons (10 grams) drained horseradish
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon celery salt
1 pound (453 grams) peeled and deveined large shrimp, tail on
2 tablespoons extra-virgin olive oil
Salad:
3 cups cubed sourdough bread (about 3 ounces/84g)
5 tablespoons extra-virgin olive oil
1 teaspoon celery salt, divided
1/4 cup (60 grams) mayonnaise
1/2 lemon, juiced
Hot sauce, to taste
1 head romaine lettuce, roughly chopped
1 cup (175 grams) halved grape or cherry tomatoes
2 stalks celery (100 grams), thinly sliced on the bias, plus 1/4 cup inner celery leaves
1/2 cup (84 grams) pickled green beans, cut into 1-inch segments
1/3 cup (45 grams) pitted, small green olives
4 slices cooked bacon (110 grams), coarsely crumbled
Directions
- For the shrimp: Combine the Clamato, lemon juice, horseradish, Worcestershire, hot sauce and celery salt in a large bowl and stir to combine. Remove and reserve 3 tablespoons of the mixture. Add the shrimp and toss to coat. Marinate for 30 minutes.
- After 30 minutes, drain the shrimp from the marinade. Discard the marinade. Heat the olive oil in a large skillet over medium high heat. Once the oil is hot, add the shrimp and cook, tossing often, until nicely browned and cooked through, about 4 minutes. Set aside.
- Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
- For the salad croutons: Put the bread cubes onto a baking sheet. Drizzle with 2 tablespoons of the olive oil and 1/2 teaspoon of the celery salt and toss well. Arrange the seasoned bread into a single, even layer and bake in the oven until crisp and toasted, 12 to 15 minutes. Remove from the oven and allow to cool.
- For the salad dressing: Combine the reserved marinade mixture, mayonnaise, lemon juice, remaining 1/2 teaspoon celery salt, remaining 3 tablespoons olive oil and a dash of hot sauce. Whisk to make a smooth pink dressing. Set aside.
- Combine the romaine, tomatoes, celery and leaves, pickled green beans, green olives, bacon and croutons. Add half of the shrimp. Drizzle with the dressing and toss well. Top with the remaining shrimp and serve immediately.