Shrimp Caesar

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Shrimp Caesar

Shrimp Caesar

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.

Serves 4

Prep Time 20 min

Total Time 20 min.

Ingredients

  • 3 tablespoon 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 clov garlic, coarsely chopped
  • 2 tablespoon 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)

Cooking Directions

Step 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.

Step 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.


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