Shrimp Salad With Croutons Food

CAESAR SALAD WITH SHRIMP

Caesar Salad with Shrimp image

Provided by Ree Drummond : Food Network

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

1/2 loaf crusty French bread, cubed
1/4 cup store-bought garlic olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup store-bought garlic olive oil
4 oil-packed anchovy fillets
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
Juice of 1/2 lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
1 1/2 avocados
1/2 lemon, plus additional lemon juice for the avocado
3 romaine lettuce hearts, trimmed and quartered lengthwise
1 1/2 pounds 16-20 count cooked shrimp, shells and tails removed
1/2 cup Parmesan shavings
1/4 cup fresh flat leaf parsley leaves

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.

BLT SALAD WITH CROUTONS

BLT Salad with Croutons image

"In my family of six, it's hard to find a vegetable or salad that everyone will eat, but they all raved about this one," enthuses Susie Clayton of South St. Paul, Minnesota. "With garden-fresh basil, this salad is easy, but mouthwatering."-Susie Clayton, South St. Paul, Minnesota

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 pound sliced bacon, cut into 1-inch pieces
1/4 cup butter, cubed
4 slices white bread, crusts removed and cut into 1-inch cubes
1/2 cup mayonnaise
3 to 5 tablespoons minced fresh basil
2 tablespoons red wine vinegar
1/2 teaspoon pepper
1/2 teaspoon minced garlic
6 cups torn romaine
1-1/2 cups grape tomatoes

Steps:

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Set bacon and drippings aside., In another large skillet, melt butter. Add bread cubes; cook over medium heat for 4-5 minutes or until golden brown, stirring frequently. Remove to paper towels; cool. , For dressing, in a small bowl, whisk the mayonnaise, basil, vinegar, pepper, garlic and reserved drippings. In a large bowl, combine the romaine, tomatoes and bacon. Drizzle with dressing and toss to coat. Top with croutons.

Nutrition Facts : Calories 429 calories, Fat 37g fat (12g saturated fat), Cholesterol 53mg cholesterol, Sodium 743mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

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