SHRIMP CAESAR SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Soak eight 12-inch bamboo skewers in warm water, about 30 minutes.
- Preheat a grill or grill pan to medium-high heat. Make the dressing: Pulse the lemon juice, mustard, Worcestershire sauce, anchovy paste and garlic in a food processor. Gradually add the olive oil with the food processor running. Stir the Parmesan. Season with salt and pepper.
- Toss the shrimp with 2 tablespoons of the dressing and the bread cubes with another 2 tablespoons of the dressing. Thread the shrimp on 4 skewers and the bread cubes on 4 skewers. Top each skewer with a hot cherry pepper. Grill the bread cube skewers until toasted with grill marks, about 30 seconds to 1 minute per side. Remove from the grill.
- Grill the shrimp skewers until the shrimp turn pink, turning once, 3 to 4 minutes.
- Brush the romaine lightly with olive oil and grill until grill marks appear, 1 to 2 minutes per side. Cut the lettuce crosswise into 1 1/2-inch-wide strips.
- Toss the lettuce with 1/2 cup dressing and salt and pepper to taste. Serve the shrimp and crouton skewers over the salad and the extra dressing drizzled on top.
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
CAESAR SALAD WITH SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the garlicky croutons: Preheat the oven to 250 degrees F.
- Spread out the bread cubes in a single layer on a baking sheet. Drizzle with the garlic oil and sprinkle with salt and pepper. Bake, tossing the croutons once halfway through, until crisp, about 25 minutes. Set aside and cool completely.
- For the Caesar dressing: Put the garlic oil in a blender. Add the anchovies, mustard, vinegar, Worcestershire sauce, lemon juice, salt and pepper. Blend until smooth. Add the Parmesan and give it a quick blitz. (You want to retain some of the texture of the cheese.)
- For the salad: Peel and pit the avocados, then slice lengthwise into spears and sprinkle with some lemon juice to prevent browning. Set aside.
- Arrange the romaine in a line on a platter with the inside of each quarter-head of lettuce facing upward. Drizzle the dressing over the lettuce, allowing it to seep into the layers of leaves. Arrange the shrimp on top, along with the croutons. Scatter the cheese shavings and parsley leaves over the top. Squeeze the lemon half over the whole platter and serve.
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.
SHRIMP CAESAR PASTA SALAD
Toss romaine and tomatoes into this shrimp pasta salad with a creamy Caesar dressing.
Provided by Food Network Kitchen
Time 40m
Yield 4-6
Number Of Ingredients 14
Steps:
- Whisk the mayonnaise, Parmesan, sour cream, lemon juice, Worcestershire, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Transfer to a large bowl along with the dressing.
- Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the shrimp is pink and just cooked through, about 3 minutes. Transfer to a plate and set aside to cool.
- Add the cooked shrimp, romaine, celery and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
SHRIMP CAESAR SALAD
Cooking Light. Precooked shrimp speed up preparation. If you purchase raw shrimp, cook them in boiling water for two minutes or until done. Sriracha Thai hot sauce adds spicy heat to the dressing; omit it for a mild dish. Serve with sauvignon blanc.
Provided by kristiesnell
Categories < 60 Mins
Time 40m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare dressing, combine mayonnaise and next 7 ingredients (through garlic), stirring with a whisk.
- To prepare salad, combine croutons, 2 tablespoons cheese, shrimp, and lettuce in a large bowl.
- Add dressing; toss well to coat.
- Top with pine nuts.
- Garnish with chives, if desired.
- Serve immediately.
Nutrition Facts : Calories 217.7, Fat 9.6, SaturatedFat 1.4, Cholesterol 220.1, Sodium 1085.5, Carbohydrate 6.6, Fiber 1.8, Sugar 1.6, Protein 26.2
CAESAR SALAD CHIFFONADE WITH SHRIMP OR CRAB
This is an unusual twist to the classic Caesar Salad, it makes a beautiful presentation and easy to make! COOKS NOTES: Please adjust quantities to suit your tastes. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.
Provided by kiwidutch
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together all ingredients. Put Romaine chiffonade in a large bowl, add the dressing and toss lightly, add salt and pepper to taste and toss again.
- Place a ring on the plate, such as a clean tuna can with both ends removed.
- Fill the ring approximately half full with romaine, add shrimp or crab and chives lightly packing it down in the ring with a spoon.
- Add more Romaine, filling the ring to the top, packing it down again lightly.
- Carefully remove the ring, top with Parmesan and croutons and serve.
Nutrition Facts : Calories 321.3, Fat 19.6, SaturatedFat 4.5, Cholesterol 11, Sodium 376, Carbohydrate 28.4, Fiber 10.9, Sugar 6.1, Protein 12.8
CRISPY SHRIMP CAESAR SALAD
My friend Jane and I have a favorite lunch spot that serves a fantastic salad on Wednesdays. I made my own version at home so I can share it with my family and eat it whenever I want. Save a lot of prep time and buy peeled, deveined shrimp and pre-washed lettuce. -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine romaine, tomatoes and cheese; refrigerate until serving. In a shallow bowl, mix flour, salt and pepper. Add shrimp, a few pieces at a time, and toss to coat; shake off excess., In a deep skillet, heat 1/4 in. oil to 375°. Fry shrimp, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels., Drizzle dressing over romaine mixture and toss to coat. Top with shrimp. If desired, sprinkle with additional cheese and pepper; serve immediately.
Nutrition Facts : Calories 405 calories, Fat 31g fat (5g saturated fat), Cholesterol 153mg cholesterol, Sodium 680mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.
SHRIMP CAESAR SALAD
Make and share this Shrimp Caesar Salad recipe from Food.com.
Provided by rickoholic83
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare dressing, combine mayonnaise and next 7 ingredients (through garlic), stirring with a whisk.
- To prepare salad, combine croutons, cheese, shrimp and lettuce in a large bowl. Add dressing; toss well to coat.
- Top with pine nuts.
- Garnish with chives, if desired.
CAESAR SHRIMP SALAD
Dash past the deli and head home to make hearty shrimp salad in just 25 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Cook and drain pasta as directed on package. Rinse with cold water; drain.
- Place pasta, cheese, dressing, onions and shrimp in very large (4-quart) bowl; toss. Just before serving, add lettuce and croutons; toss.
Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 180 mg, Fiber 3 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 850 mg
SHRIMP CAESAR SALAD
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. On a baking sheet, brush tortillas on both sides with 1 teaspoon oil. Season with 1/2 teaspoon chili powder, salt, and pepper. Bake until golden brown and crispy, turning once, 10 to 15 minutes. Remove from oven, and let stand until cool. When cool, break into pieces.
- Preheat broiler. In a medium bowl, toss shrimp and remaining teaspoons of oil and chili powder. Season with salt and pepper. Arrange shrimp in a single layer on a broiler pan. Broil 4 inches from heat until browned and no longer pink in the middle, 3 to 4 minutes.
- In a mixing bowl, whisk together mayonnaise, lime juice, cheese, anchovies, and up to 2 tablespoons water for desired consistency. Season with salt and pepper.
- In a large bowl, toss lettuce with as much dressing as desired. Garnish with shrimp, broken tortillas, and cheese.
CAESAR SALAD WITH TEQUILA & LIME-GRILLED SHRIMP WITH CHIPOTL
(Title is so long it doesn't fit into the alloted space) Mexican Caesar Salad with Tequila & Lime-Grilled Shrimp with Chipotle Dressing. Found this recipe in Sabroso, a great little southwest dining guide from the Las Cruces/El Paso area. UPDATE 6/15/08 . . . An error has been found in the ingredients (actually two errors , soy and chicken broth). They have been corrected. Sorry for any inconvenience.
Provided by Galley Wench
Categories Salad Dressings
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Marinade:.
- Stir together ingredients for marinade.
- Add shrimp. Set aside to marinade 1/2 hour.
- Dressing:.
- Whip to a smooth consistency the dressing ingredients; mayonnaise, broth, soy sauce, lemon juice, chipotle. Refrigerate for 30 minutes.
- Grill Shrimp:.
- Remove shrimp from marinade and grill over medium-hot setting for a couple of minutes on each sitde. The goals is for the shrimp to taste grilled! When shrimp is done, remove and set aside to cool.
- Assemble Salad:.
- In a large salad bowl, mix romaine, corn and tomatoes with dressing.
- Place on a chilled salad plates.
- Place shrimp on lettuce bed.
- Garnish with Parmesan Cheese, croutons and cilantro.
- Serve additional dressing on the side.
- Serve immediately.
Nutrition Facts : Calories 491.4, Fat 33.6, SaturatedFat 4.8, Cholesterol 137.9, Sodium 796.4, Carbohydrate 29.5, Fiber 6, Sugar 8.6, Protein 22.4
GRILLED SHRIMP CAESAR SALAD
Using a bottled Caesar dressing makes this quick. Marie's Caesar Dressing is great for this recipe.
Provided by gailanng
Categories Weeknight
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine ½ cup dressing and parsley together. Place shrimp in dressing mixture and let marinate for one hour.
- Spray the grill with non-stick spray and preheat to medium-high heat. Grill shrimp, turning once, until the shrimp are cooked through, about 1 to 2 minutes per side. Let cool.
- Divide the romaine among the plates; top each salad with grilled shrimp, croutons, Parmesan cheese and cherry tomatoes topping with reserved Caesar dressing to taste and black pepper.
WARM CAESAR SALAD WITH GRILLED SHRIMP AND SCALLOPS
Categories Salad Leafy Green Quick & Easy Scallop Shrimp Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a small bowl whisk together half the garlic paste, 2 tablespoons of the oil, and salt and pepper to taste, add the bread cubes, and toss the mixture well. Bake the bread cubes on a baking sheet in the middle of a preheated 350° F. oven for 12 to 15 minutes, or until the croutons are golden.
- In a large bowl whisk together the remaining garlic paste, 2 tablespoons of the remaining oil, the anchovy paste, the lemon juice, and salt and pepper to taste until the dressing is combined well. In a bowl toss the shrimp and the scallops with the remaining 1 tablespoon oil and salt and pepper to taste and grill them in a ridged grill pan or on an oiled rack set about 6 inches over glowing coals for 2 to 3 minutes on each side, or until the shrimp are cooked through and the scallops are opaque. Transfer the shell fish to the large bowl, add the romaine and 1 tablespoon of the Parmesan, and toss the salad well. Divide the salad between 2 plates and sprinkle the croutons and 1/2 tablespoon of the remaining Parmesan over each serving.
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