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Shrimp Caesar

:  June/July 2005, EatingWell Serves Two, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4.1 (13 votes)

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.


READER'S COMMENT:
"This is a refreshing, light salad perfect for a warm's summer night. "
Shrimp Caesar Recipe

Makes: 4 servings, about 2 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Heart healthy | Healthy weight | High calcium |

View Our Nutrition Guidelines »

Ingredients

  • 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
  • 1/2 cup grated Asiago cheese, divided
  • 1/2 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)

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Preparation

  1. 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 1/4 cup Asiago cheese and pepper; pulse until combined.
  2. Combine romaine, shrimp and croutons in a large bowl. Add the dressing and toss to coat. Divide among 4 plates, top with the remaining 1/4 cup Asiago cheese and garnish with a lemon wedge.

Tips & Notes

  • 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.

Nutrition

Per serving: 354 calories; 17 g fat ( 4 g sat , 8 g mono ); 241 mg cholesterol; 14 g carbohydrates; 36 g protein; 3 g fiber; 746 mg sodium; 385 mg potassium.

Nutrition Bonus: Vitamin A (50% daily value), Vitamin C (45% dv), Iron (30% dv), Calcium (20% dv).

Carbohydrate Servings: 1

Exchanges: 1 vegetable, 1/2 starch, 4 lean meat


More From EatingWell

Recipe Categories

Style/Theme
Everyday favorites
Kid-friendly
Make ahead instructions
Quick (total 30 min. or less)
Type of Dish
Main dish, combination meal
Main dish, fish/seafood
Salad, main dish
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Ethnic/Regional
American
Main Ingredient
Shellfish
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low saturated fat
Heart healthy
Healthy weight
High calcium
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
EatingWell Serves Two
The EatingWell Healthy in a Hurry Cookbook (2006)
June/July 2005
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