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