Shrimp Caesar Pasta Salad Food

CAESAR SALAD WITH SHRIMP

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.

CREAMY SHRIMP PASTA SALAD

Steps:

• Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Strain and allow to cool slightly.
• In a large bowl, whisk together the olive oil, vinegar, mascarpone, Dijon and 2 teaspoons salt. Add the pasta, shrimp, Parmesan, peas, peppers and fennel; toss to coat. Fold in the basil and dill. Serve at room temperature or cold.

CAESAR'S PASTA SALAD

Steps:

• For the croutons: Preheat the oven to 400 degrees F.
• On a small rimmed baking sheet, toss the cubed bread with the olive oil, Parmesan and salt. Bake until golden brown and crispy, about 15 minutes.
• For the dressing: Meanwhile, in a large bowl, whisk together the Parmesan, buttermilk, yogurt, olive oil, salt, pepper and garlic. Set aside to let the flavors marry for 5 minutes.
• For the salad: Remove the cloves of garlic from the dressing and discard. To the bowl of dressing, add the lettuce, corn, pasta and croutons. Toss well to coat.

CAESAR SHRIMP AND PASTA

Steps:

• In a large saucepan, cook pasta according to package directions, adding the broccoli during the last 4 minutes of cooking., Meanwhile, in a large skillet, cook shrimp in 2 tablespoons dressing over medium heat for 3-4 minutes or until heated through. , Drain pasta mixture; transfer to a large bowl. Add the shrimp, cheese and remaining dressing; toss to coat. Serve immediately.

CAESAR SHRIMP SALAD

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.

CAESAR PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil over medium heat. Add the pasta and stir gently. Boil uncovered, stirring occasionally until al dente, about 8 minutes. Remove from the heat. Drain well and rinse with cold water.
• In a large bowl, combine the Caesar dressing, lemon zest, lemon juice, parsley, Parmesan and pepper. Add the croutons, and cooked cooled pasta. Mix until all of the pasta is coated with the dressing. Transfer to a serving bowl and serve. This pasta salad can be made a day ahead, just reserve the croutons and add them 15 minutes before you are ready to serve.

SHRIMP CAESAR SALAD

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.

LAYERED CAESAR, SHRIMP & PASTA SALAD

Steps:

• MIX dressing, mayo and garlic.
• LAYER half the salad greens, macaroni and tomatoes in 3-qt. bowl. Cover with layers of remaining greens, croutons, eggs, shrimp and cheese. Refrigerate dressing mixture and salad 1 hour.
• ADD dressing mixture to salad just before serving; mix lightly.
• Note: Coking time is actually chilling time.

LAYERED CAESAR, SHRIMP & PASTA SALAD

Steps:

• Mix dressing, mayo and garlic until blended.
• Place half the salad greens in 3-qt. bowl; cover with layers of pasta, tomatoes, remaining greens, croutons, eggs, shrimp and cheese. Refrigerate dressing mixture and salad 1 hour.
• Add dressing mixture to salad just before serving; mix lightly.