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Shrimp Caesar
Shrimp Caesar
3 Reviews
From: EatingWell Magazine, June/July 2005
While most Caesars drown the greens in a heavy dressing, this lemony version lets the taste of the shrimp shine through. Don't worry about the anchovies—they'll mellow in the dressing, giving it a rich taste that can't be duplicated.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 3 tablespoons lemon juice, plus 4 lemon wedges for garnish
- 2 teaspoons Dijon mustard
- 3 anchovies, coarsely chopped, or 1 teaspoon anchovy paste, or to taste
- 1 small clove garlic, coarsely chopped
- 2 tablespoons extra-virgin olive oil
- ½ cup grated Asiago cheese, divided
- ½ teaspoon freshly ground pepper
- 8 cups chopped hearts of romaine, (about 2 hearts)
- 1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen)
- 1 cup croutons, preferably whole-grain (see Tip)
Preparation
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Active
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Ready In
- Place lemon juice, mustard, anchovies (or anchovy paste) and garlic in a food processor; process until smooth. With the motor running, gradually add oil; process until creamy. Add ¼ cup Asiago cheese and pepper; pulse until combined.
- Combine romaine, shrimp and croutons in a large bowl. Add the dressing and toss to coat. Divide among 4 plates, top with the remaining ¼ cup Asiago cheese and garnish with a lemon wedge.
- Make Ahead Tip: The dressing (Step 1) will keep, in a jar in the refrigerator, for up to 3 days. Shake vigorously just before tossing with the salad.
- Tip: To make homemade croutons: Toss 1 cup whole-grain bread cubes with 1 tablespoon extra-virgin olive oil, a pinch each of salt, pepper and garlic powder. Spread out on a baking sheet and toast at 350°F until crispy, turning occasionally, 15 to 20 minutes.
- Serving size: 2½ cups
- Per serving: 257 calories; 14 g fat(4 g sat); 2 g fiber; 12 g carbohydrates; 21 g protein; 39 mcg folate; 156 mg cholesterol; 3 g sugars; 1 g added sugars; 2,648 IU vitamin A; 26 mg vitamin C; 215 mg calcium; 2 mg iron; 548 mg sodium; 181 mg potassium
- Nutrition Bonus: Vitamin A (53% daily value), Vitamin C (43% dv), Calcium (22% dv)
- Carbohydrate Servings: 1
- Exchanges: 1 vegetable, ½ starch, 4 lean meat
Reviews 3
May 10, 2011
By: SMOKEATER3
Light and Tasty, easy to prepare
This was a great fresh, tasty recipe that was a easy to make and can be adapted to use chicken, Ham, or any seafood.
Pros: Easy to make for 2, Uses ingredients that are easilly found, quick to prepare, Could sub in Chicken, or scallops
Cons: Needs a blender or food processor for dressing, uses anchovies that can deter folks from trying,
August 16, 2010
By: jillyburke
This is a refreshing, light salad perfect for a warm's summer night.
March 28, 2010
By: loudsiam2
This is a very tasty salad!
