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

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.