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      1. About Kidney Disease
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      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Shrimp Caesar

      Shrimp Caesar

      Low Sodium Low Potassium High Protein Diabetes-Friendly Heart Healthy Egg-Free Nut-Free American Seafood Dinner Lunch Salad

      Shrimp Caesar

      Low Sodium Low Potassium High Protein Diabetes-Friendly Heart Healthy Egg-Free Nut-Free American Seafood Dinner Lunch Salad
      about 10 cups
      Prep time: 20 minutes
      Total time: 20 minutes

      Description

      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.

      Directions

      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

      • Tip: To make 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.
      • To make ahead: 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.
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories257 cal
      • Total Fat13.7 g
      • Saturated Fat3.6 g
      • Cholesterol156 mg
      • Sodium548 mg
      • Carbohydrate Total12.4 g
      • Protein21.1 g
      • Phosphorus301 mg
      • Potassium181 mg
      • Fiber1.6 g
      • Calcium215 mg
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      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
      • 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

      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
      • 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
      • 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

      Description

      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.

      Directions

      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

      • Tip: To make 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.
      • To make ahead: 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.
      © Meredith Operations Corporation. All rights reserved. Used with permission.
      Download kidney-friendly cookbooks.
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