Shrimp Caesar Salad
Shrimp Caesar Salad is a fancy seafood delight. This delicious recipe is one of the best options for a dish that is both elegant and healthy!
Servings 4 servings
- 1/2 French Baguette cut in half sliced into 1/4" thick slices
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 3 cloves garlic minced
- 1 1/2 teaspoon anchovy paste
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the Caesar Salad:
- 1 pound shrimp cleaned and deveined
- Salt and Pepper to taste
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 large romaine lettuce
- 1/2 cup parmesan cheese shredded or shaved
Place a skillet over high heat.
In a bowl mix shrimp with salt, pepper, garlic powder, and paprika.
Add oil to the skillet and cook shrimp on each side for 2 minutes until browned.
Remove from pan and set aside.
How to Make Croutons:
Preheat oven to 350 degrees F.
Place the bread slices in a large bowl.
In a small bowl, combine olive oil with minced garlic and drizzle the mixture over the croutons.
Toss until evenly coated.
Arrange the bread in a single layer onto a baking sheet and bake until lightly golden and crisp, about 10-12 minutes.
Caesar Salad Dressing:
Combine all the dressing ingredients in a medium bowl, stir well, and set aside.
Assemble the Salad:
Rinse and dry the romaine lettuce, chop it and layer it in a large serving bowl, sprinkle with shredded parmesan cheese, add the cooled croutons and shrimp and drizzle 1/2 of the dressing on top.
Toss gently and if needed add more dressing until the ingredients are evenly coated.
Calories: 815kcal | Carbohydrates: 20g | Protein: 37g | Fat: 65g | Saturated Fat: 14g | Cholesterol: 333mg | Sodium: 2124mg | Potassium: 265mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1135IU | Vitamin C: 8mg | Calcium: 519mg | Iron: 4mg