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.
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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
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 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 SHRIMP CAESAR SALAD SKEWERS
This has everything you love about both Caesar salad and grilling, nestled together on a stick. Why turn on the oven to make croutons when you can transform a regular old baguette into deliciously crisp nuggets right on your grill?
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the mayonnaise, 1/4 cup of the oil, the anchovies, garlic, lemon zest and juice and 1/2 teaspoon freshly ground black pepper together in a mixing bowl. Add 1 cup of the Parmesan and stir to combine. Season with some salt and pepper.
- Preheat a large grill pan or outdoor grill over high heat. Slice the baguette in half length-wise, like you would to make a sandwich. Then slice each half into 8 equal pieces, about 3/4-inch-thick. Place the pieces on a baking sheet or large plate and reserve.
- Quarter the romaine hearts lengthwise and cut each quarter into 1-inch pieces, making sure to keep each piece stacked and together. You will need 24 pieces total.
- To assemble the skewers, carefully thread 1 stack of the romaine on a skewer, making sure that the thickest part of the romaine is in the center of the skewer. Follow the romaine with 1 piece of baguette and repeat until you have 3 stacks of romaine and 2 pieces of baguette on the skewer. Thread 2 shrimp onto the end of the skewer, making sure that both the top and bottom of each shrimp is taut on the skewer. Leave no more than 1/2-inch of exposed skewer at each end once all of the ingredients are on. This will prevent you from having to soak the skewers if you are using wooden skewers. Place the assembled skewer on a sheet tray. Repeat with the remaining 7 skewers and ingredients.
- Place 1/2 cup of the dressing in a small bowl and whisk in the remaining oil. Brush the skewers liberally with the dressing. Place the skewers on the grill and cook until the bread and romaine are lightly charred and the shrimp is just cooked through, about 3 minutes, rotating the skewers as needed for even charring. If the shrimp is not cooked by the time the bread toasts, use tongs to touch the shrimp ends to the hot grill grate.
- Transfer the grilled skewers on to a large platter and sprinkle with the remaining Parmesan. Serve immediately with the remaining dressing on the side.
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
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.
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
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
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 SALAD WITH SHRIMP
I love a good cesear salald. Especially if its got another of my favorite ingredients in it, shrimp! I stumbled across this recipe and tweaked it to my own likings. If you don't want to use shrimp, you can use cubed chicken breast or sliced roast beef instead.
Provided by Pepper Monkey
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325*F.
- Toss the bread cubes with 1 tablespoon oil, spread on a large cookie sheet and bake for 15 minutes until crispy.
- remove and let cool.
- In a blender combine lemon juice, garlic, parmesan, anchovy paste, mustad, 1/2 tsp salt, and 1/4 tsp of pepper and blend.
- While the blender is running, slowly pour in the rest of the oil.
- In a pan, lightly coated with olive oil saute the shrimp with salt and pepper until pink.
- In a large salad bowl combine chopped lettuce, tomatoes, croutons and shrimp.
- Toss with dressing to coat.
- Serve garnished with leftover parmesan cheese.
Nutrition Facts : Calories 806.1, Fat 50.9, SaturatedFat 9.8, Cholesterol 191, Sodium 1586.9, Carbohydrate 48.8, Fiber 6.5, Sugar 4.6, Protein 40
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- Heat the oven to 325°. Toss the bread cubes with 1 tablespoon of the oil and spread on a large baking sheet. Bake until crisp on the outside and lightly browned, about 15 minutes. Let cool.
- Meanwhile, put the lemon juice, garlic, Parmesan, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a blender and blend until smooth. With the blender running, slowly add the 3/4 cup oil. Alternatively, whisk together everything but the oil and then add the oil slowly, still whisking.
- Heat the broiler. In a broiler pan or on a baking sheet, toss the shrimp with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Broil the shrimp, turning once, until just done, about 4 minutes in all.
- In a large bowl, combine the lettuce, tomatoes, croutons, and shrimp. Add the dressing and toss to coat.
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