Shrimp Caesar Salad Food

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 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.

CRISPY SHRIMP CAESAR SALAD

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.

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.

SHRIMP CAESAR SALAD

Steps:

• Place a skillet over high heat.
• In a bowl mix shrimp with salt, pepper, garlic powder, and paprika.
• Add oil to the skillet and cook shrimp on each side for 2 minutes until browned.
• Remove from pan and set aside.
• Preheat oven to 350 degrees F.
• Place the bread slices in a large bowl.
• In a small bowl, combine olive oil with minced garlic and drizzle the mixture over the croutons.
• Toss until evenly coated.
• Arrange the bread in a single layer onto a baking sheet and bake until lightly golden and crisp, about 10-12 minutes.
• Combine all the dressing ingredients in a medium bowl, stir well, and set aside.
• Assemble the Salad:
• Rinse and dry the romaine lettuce, chop it and layer it in a large serving bowl, sprinkle with shredded parmesan cheese, add the cooled croutons and shrimp and drizzle 1/2 of the dressing on top.
• Toss gently and if needed add more dressing until the ingredients are evenly coated.
• Serve immediately.

SHRIMP COBB SALAD WITH DIJON DRESSING

Steps:

• Place oil, vinegar, shallot, mustard, pepper and salt in a lidded jar. Shake until combined.
• Mound salad greens on a platter. Drizzle with half the dressing and toss to coat. Decoratively arrange shrimp, tomatoes, cucumber, egg halves, avocado, bacon and blue cheese on top. Drizzle with the remaining dressing.

SHRIMP CAESAR SALAD

Steps:

• Make the dressing. In a small blender or food processor, blend the Greek yogurt, parmesan, garlic, capers, dijon mustard, lemon zest, lemon juice and black pepper.
• Cook the shrimp. Preheat a skillet over medium-high heat. Toss the shrimp with olive oil, salt and pepper, then transfer to the skillet and cook until shrimp is opaque, 2 to 3 minutes per side.
• Make the croutons. Preheat oven to 400°F. On a baking sheet, toss cut bread with oil, salt, pepper and garlic powder. Bake until golden brown, 5-10 minutes.
• Assemble salad. In a large bowl, toss the romaine lettuce with the dressing, shrimp and croutons. Serve immediately.

SHRIMP CAESAR SALAD

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 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.

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.