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.
GRILLED SHRIMP-CAESAR SALAD
Four servings. 20 minutes. One glorious Caesar salad with grilled shrimp and crunchy croutons. Not a bad deal!
Provided by My Food and Family
Categories Shrimp
Time 20m
Yield Makes 4 servings, 2-1/4 cups each.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 195 mg, Sodium 1330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
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.
GRILLED SHRIMP CAESAR SALAD
Homemade caesar salad with grilled shrimp, crispy garlic croutons and lots of shaved parmesan cheese and freshly cracked black pepper!
Provided by Leigh Anderson
Categories Salad
Number Of Ingredients 19
Steps:
- Preheat your oven to 350 degrees F. Toss the torn bread with the grated garlic, olive oil and a pinch of salt, distribute in a an even layer on a baking tray. Transfer to the oven to bake until lightly golden brown, about 10 minutes.
- In a large wooden bowl* whisk together the anchovy and grated garlic until a paste forms. Use the whisk to break up the anchovies. Next, add in the egg yolks, dijon mustard, Worcestershire and lemon juice then whisk to combine. *note: If you don't have a wooden salad bowl like this you can make the dressing in any large bowl just finely mince the anchovy and garlic before you get started.
- Next, begin slowly streaming in the neutral oil while whisking continuously until the mixture is thick, creamy, and pale yellow. Last, whisk in the parmesan cheese and a few generous turns of freshly cracked black pepper.
- Preheat a grill to medium-high heat. Toss the shrimp with the neutral oil and old bay seasoning. Grill the shrimp for 2-3 minutes per side.
- Prep your romaine lettuce. Trim off the root end. Discard any outer leaves that are wilted or blemished. Cut or tear the romaine into bite-sized pieces then transfer to a colander and wash, then spin dry in a salad spinner.
- Add the lettuce into the bowl with the dressing along with the croutons and toss until evenly coated. You really want to make sure the leaves are thoroughly coated in dressing. Divide the salad between plates, top with extra grated parmesan cheese, black pepper and 3-4 shrimp per salad.
Nutrition Facts : Calories 616 kcal, Carbohydrate 19 g, Protein 11 g, Fat 56 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 111 mg, Sodium 473 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 47 g, ServingSize 1 serving
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
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.
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.
GRILLED SHRIMP AND CAESAR SALAD
Categories Salad Cheese Leafy Green Shellfish Low Fat Shrimp Grill/Barbecue Jícama Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Combine first 6 ingredients in large wooden bowl. (Can be prepared 1 hour ahead. Cover and refrigerate.)
- Preheat barbecue (medium-high heat). Season shrimp with salt and pepper. Grill until shrimp are just cooked through, approximately 5 minutes.
- Transfer to bowl to cool slightly.
- Add lettuce, jicama, shrimp and cheese to dressing. Toss lightly. Sprinkle salad with capers. Season generously with pepper and serve.
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5/5 (173)Category Entrées,SaladsCuisine American
- In a large bowl, add all of the ingredients. Mix and marinate the shrimp for an hour in the fridge. Remove from fridge and bring to room temperature. Preheat a grill or grill pan. Grill the marinated shrimp on high heat for 5 minutes, flipping as they char.
- Take four small hearts of romaine and slice lengthwise. Take a few leaves out from the inside so you create a bit of a "boat" for your handheld salad. Drizzle with extra-virgin olive oil and sprinkle with salt.
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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.
GRILLED SHRIMP CAESAR SALAD | EASY & REFRESHING SUMMER ...
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- To a small food processor add garlic clove, stone ground mustard, tabasco sauce, lemon juice, parmesan cheese, white wine vinegar, olive oil, salt and pepper. Blend until the garlic clove is minced and the dressing is emulsified. (no more oil and vinegar separation) ** if the dressing is too tart for you add a teaspoon of honey ** Set aside.
GRILLED SHRIMP CAESAR SALAD WITH CREAMY CAESAR DRESSING ...
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- Place the romaine lettuce in a large salad bowl. Add the caesar dressing and toss to combine. If lettuce looks too dry, add a bit more dressing a little at a time until its well coated but not goopy.
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Ratings 2Estimated Reading Time 6 minsServings 4Total Time 57 mins
- Place a large mixing bowl on a damp paper towel to prevent it from moving. Whisk together the shrimp paste (or anchovy paste), garlic, and egg yolks until smooth. Add the lemon juice, mustard and WS.
- Pour the 1/2 cup of olive oil into the bowl in a slow, steady stream, whisking constantly to begin forming the emulsion. Add the vegetable oil in the same manner. Whisk constantly until your dressing leaves ribbon-like marks in itself.
- Whisk in a 1/2 cup of parmesan cheese and season to taste with salt and pepper. Divide into two equal portions. Refrigerate one portion for later.
- Toss the shrimp in the other portion to coat thoroughly. Allow the shrimp to marinate in the Cesar dressing for no more than 20 minutes.
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- Split the lettuce in half, hot dog-style. Wash the lettuce and allow to dry completely before starting the cooking process.
- Gently brush the inside of each lettuce half with olive oil. Kiss the lettuce heads (insides down) on the grill, for about 30 seconds over high heat. There will be grill marks and browning starting to form around the edges.
- Pile your meat kabobs, your croutons, cheese, cracked pepper, bacon crumbles (any extra lemon juice), and your homemade caesar dressing (below) onto your delicious grilled lettuce.
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- Combine the first 10 ingredients in a large bowl. Gradually add 1 tablespoon oil, stirring constantly with a whisk.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Combine shrimp and 2 teaspoons oil in a large bowl; toss to coat. Add shrimp to pan; cook 2 1/2 minutes on each side or until well marked and done. Remove shrimp from pan. Brush each side of bread slices with remaining 2 teaspoons oil. Add bread to pan; cook 1 minute on each side or until well marked.
- Add lettuce to mayonnaise mixture; toss well. Divide lettuce mixture evenly among 4 bowls. Divide shrimp and bread evenly among servings.
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- Heat the oil in a large skillet and add the bacon. Cook on both sides until crispy, then remove to a plate and add the prawns. Season with a little pepper and garlic powder and cook for 2 minutes, each side. Set aside.
- Whisk the dressing ingredients and toss through the salad in a large bowl. Stir through the bacon and shaved Parmesan if using. Top with the grilled shrimp.
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- Preheat the oven to grill/broil settings on medium - high heat. Place the cubed bread onto an oven tray; drizzle with olive oil (or spray with cooking oil spray) and bake in the oven (on middle shelf) until crispy. Alternatively, use store bought croutons.
- Combine the shrimp in a shallow bowl with the lemon juice, garlic, salt and pepper. Allow to marinade for 10 minutes or so while preparing your other ingredients.
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- Preheat the grill. Start by preheating your grill to medium high heat (approximately 400 degrees F).
- Season the shrimp. Prepare your shrimp by rinsing in cool water to remove any broken tail pieces or large chunks of ice. Pat dry and dump in a gallon zip top bag. Pour the olive oil and lemon pepper over the shrimp. Close the zip top and toss to combine.
- Grill the shrimp. Once your grill is preheated, lightly oil your grill grates with olive oil or use a grill basket or non stick grill mat to prevent the shrimp from sticking and falling through the grates. Place the shrimp on the grill and close the lid. Cook for 4-6 minutes per side until the shrimp is completely opaque and beautifully pink.
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