Cajun Caesar Salad With Grilled Shrimp Food

GRILLED CAESAR SALAD WITH SHRIMP

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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EASY AND FAST CAJUN CHICKEN CAESAR SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
• In a preheated skillet, add the chicken, seasoning mix and oil. Cook until chicken is golden brown. Remove from heat and set aside.
• In a salad bowl, combine Romaine, enough salad dressing to coat, Parmesan cheese and bacon. Toss and place on individual salad plates. Top with the sliced chicken and serve.

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.

SHRIMP CAESAR SALAD

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.

CAJUN GRILLED SHRIMP

Steps:

• In a large shallow dish, combine the first 8 ingredients. Add shrimp and turn to coat. Cover; refrigerate for 15 minutes. , Drain shrimp, discarding marinade. On 12 metal or soaked wooden skewers, thread shrimp and lemon wedges., Grill, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, turning once, 6-8 minutes.

CAESAR SALAD WITH SPICY SHRIMP

Steps:

• Preheat oven to 375 degrees. Place tortillas on a baking sheet. Brush both sides with 1 teaspoon oil; sprinkle with 1/2 teaspoon chili powder, and season with salt and pepper. Bake until golden brown and crisp, turning once, 8 to 10 minutes. Let cool, then break into pieces.
• Heat broiler. In a large bowl, toss shrimp with remaining teaspoon each oil and chili powder. Season with salt and pepper. Lay shrimp flat on a broiler pan, and cook until browned and opaque throughout, turning once, 3 to 4 minutes.
• In a small bowl, whisk together mayonnaise, lime juice, Parmesan, anchovies, and up to 2 tablespoons water. Season with salt and pepper.
• To serve, toss lettuce with dressing. Divide among plates, and top each with shrimp and broken tortillas. Garnish with more Parmesan.

GRILLED SHRIMP-CAESAR SALAD

Steps:

• Heat grill to medium heat.
• Mix 2 Tbsp. dressing, lemon juice and pepper in large bowl. Add shrimp; toss to coat.
• Grill shrimp 2 to 3 min. on each side or until shrimp turn pink.
• Toss lettuce with tomatoes, croutons and remaining dressing in serving bowl. Top with shrimp and cheese.

EASY CAJUN CHICKEN CAESAR SALAD

Steps:

• Cook bacon over medium high heat in a large skillet until evenly brown. Let cool slightly, then crumble and set aside.
• In a preheated skillet, add the chicken strips, seasoning mix and oil. Cook over medium heat until chicken is golden brown. Remove from heat and set aside.
• In a large salad bowl, combine the Romaine, enough salad dressing to lightly coat, Parmesan cheese, and the crumbled bacon. Toss and place on individual salad plates.
• Top with the sliced chicken and serve.

CAJUN CAESAR SALAD WITH GRILLED SHRIMP

Steps:

• Brine Shrimp: Stir salt and sugar into boiling water until dissolved; pour into large bowl filled with ice; add up to 2 pounds raw, peeled and de-veined shrimp. Let shrimp sit in the brine, refrigerated for 20 to 30 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp thoroughly under cold water and dry on paper towels. Refrigerate the raw brined shrimp until ready to use. Prepare Cajun Caesar Dressing: Purée all ingredients except olive oil in a blender. With motor running, add oil in a slow stream, blending until dressing is thick and emulsified. Taste and adjust seasonings as needed. Refrigerate if not using immediately. Prepare Croutons: Preheat oven to 375°F. Melt butter in heavy medium ovenproof skillet over medium heat. Add chopped garlic and sauté 30 seconds. Add bread cubes and toss to combine. Transfer skillet to oven and bake croutons until they are golden and crisp, about 10 minutes. Prepare Salad: Wash, dry and tear romaine into bite size pieces. Toss torn greens with dressing and arrange salad on individual plates. Grill Shrimp: Preheat grill. Skewer shrimp and brush with a little olive oil and then sprinkle with salt, pepper, and minced garlic. (If using bamboo skewers, soak in water for at least 30 minutes before using so that they don't burn on the grill). Place skewered shrimp on hot grill and cook for 3-4 minutes or until shrimp turn pink, turning once halfway through the cooking time. Do not overcook! Remove shrimp from heat and arrange atop dressed salad greens (4-6 shrimp per serving). Sprinkle salads with grated Parmesan and top with fresh garlic croutons.