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.
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 OR CHICKEN LETTUCE WRAPS WITH CREAMY CAESAR DRESSING
This recipe requires no cooking and is served cold, so it makes a perfect picnic in the hot summer months as well!
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut bottoms off the romaine and cut the heads in half lengthwise. Wash lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu.
- Remove the tails from the shrimp and place the shrimp in a bowl or, pack for travel, if this is a picnic meal.
- To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors to help you. Slice the meat up on an angle. Arrange on a plate or in a plastic container.
- Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire and pepper into the blender and turn it on. Stream the extra-virgin olive oil into the dressing through center of the lid. When the oil is combined, remove the thick dressing with a spatula to a bowl or a portable plastic container.
- Place lettuce on a serving platter or pack in large plastic bag or container to travel.
- To assemble, spread dressing onto a lettuce leaf. Fill leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!
- To pack for picnic, take the romaine hearts in plastic food storage bags. Pack the shrimp and cut chicken in separate bags and pack dressing in small plastic container.
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
SHRIMP CAESAR WRAP
Make and share this Shrimp Caesar Wrap recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine together all marinade ingredients and marinate shrimp for no longer than 1 hour. Grill (can broil) shrimp until done, about 2 - 3 minutes. Remove from grill and cut into large pieces; set aside.
- Mix lettuce with croutons, parmesan cheese and Caesar salad dressing.
- Place shrimp on tortilla then top with lettuce mixture; roll and wrap tortilla. Serve immediately.
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.
GRILLED CHICKEN CAESAR WRAP
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 4h40m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the chicken: Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
- Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside.
- For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl.
- For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture.
- Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.
CHICKEN CAESAR WRAP
Make and share this Chicken Caesar Wrap recipe from Food.com.
Provided by Fluffy
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients except tortillas.
- Toss to coat.
- Place on softened tortillas and wrap.
Nutrition Facts : Calories 25.6, Fat 1.5, SaturatedFat 0.9, Cholesterol 4.4, Sodium 78.3, Carbohydrate 1, Fiber 0.5, Sugar 0.3, Protein 2.2
SHRIMP CAESAR WRAP
A delicious, filling lunch or dinner. When we grill shrimp, I usually make extra to use in this recipe.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 27m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl, add the first 7 ingredients; stir to combine.
- Whisk the mixture while you gradually add 3 tablespoons of olive oil.
- Add in the parmesan cheese; stir to combine; set aside.
- Brush the shrimp with the remaining olive oil and season with salt and pepper.
- May either grill or broil shrimp for about 2 minutes or until firm and pink, turning once (I grill the shrimp on a George Foreman grill because it is quick and little cleanup).
- Remove shrimp from heat and chop coarsely.
- In a large bowl, toss the shrimp, lettuce, and croutons.
- Add in the mustard mixture and toss to coat.
- Season with salt and pepper to taste.
- Spoon the mixture onto the tortillas; rollup/wrap.
- Serve immediately or will get soggy.
Nutrition Facts : Calories 655.3, Fat 35.5, SaturatedFat 7.8, Cholesterol 187.5, Sodium 1067.7, Carbohydrate 46.7, Fiber 4.1, Sugar 4.2, Protein 37.2
CAESAR SALAD WRAP WITH CILANTRO SHRIMP
Make and share this Caesar Salad Wrap With Cilantro Shrimp recipe from Food.com.
Provided by BeansnRice
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toss shrimp with lime juice and let stand for 2-3 minutes.
- Add avocado, onion, tomatoes, chili and cilantro; mix gently to combine.
- Add salt and pepper to taste.
- Warm tortillas on an ungreased skillet (about 15 seconds on each side).
- Divide shrimp mixture between tortillas.
- Spread mixture down the center of each tortilla.
- Top each with one-fourth of the salad greens.
- Fold tortillas by tucking in each end and rolling like a burrito.
Nutrition Facts : Calories 241.6, Fat 10.4, SaturatedFat 1.8, Cholesterol 110.5, Sodium 323.6, Carbohydrate 22.4, Fiber 4.9, Sugar 2.3, Protein 15.8
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