Shrimp Caesar Salad
"This is an egg-free Caesar dressing, but tastes just as good as the original and transforms leftovers into a new meal by substituting roast beef, chicken, cooked ham, or almost any meat, poultry, or fish you have for the shrimp. Source: Food & Wine"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (500.2 g)
- Calories 826.6
- Total Fat - 56.8 g
- Saturated Fat - 9.2 g
- Cholesterol - 150.7 mg
- Sodium - 1735.1 mg
- Total Carbohydrate - 52 g
- Dietary Fiber - 6.5 g
- Sugars - 6.5 g
- Protein - 30.7 g
- Calcium - 291.1 mg
- Iron - 5 mg
- Vitamin C - 24.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat the oven to 325 degrees F.
Step 2
Toss the bread cubes with 3 tablespoons of olive oil and spread on a large baking sheet. Bake until crisp on the outside and lightly browned, about 15 minutes. Let cool. Meanwhile, put the lemon juice, garlic, Parmesan, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a blender and blend until smooth. With the blender running, slowly add the 3/4 cup oil. Alternatively, whisk together everything but the oil and then add the oil slowly, still whisking.
Step 3
Heat the broiler. In a broiler pan or on a baking sheet, toss the shrimp with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Broil the shrimp, turning once, until just done, about 4 minutes in all.
Step 4
In a large bowl, combine the lettuce, tomatoes, croutons, and shrimp. Add the dressing and toss to coat.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting shrimp, look for ones that are firm and smell like the sea.
- When selecting bread, try to find one that is fresh and has a nice crunchy texture.
- Substitute cooked ham for the shrimp - This substitution will add a smoky flavor to the dish that pairs well with the Caesar dressing. It also allows for a vegetarian option.
- Substitute olive oil for the vegetable oil - Olive oil is a healthier option than vegetable oil and adds a more intense flavor to the salad.
Tofu Caesar Salad Replace the shrimp with 1 pound of firm tofu, cut into 1-inch cubes. Toss the tofu with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Roast in the oven at 400 degrees F for 20 minutes, stirring halfway through. Add the cooked tofu to the salad bowl with the lettuce, tomatoes, and croutons. Add the dressing and toss to coat.
Zucchini Fritters - These crispy, golden-brown fritters are a great accompaniment to the Shrimp Caesar Salad. They are easy to make and provide a nice crunchy texture to the dish. The zucchini also adds a nice freshness to the salad.
Roasted Garlic Mashed Potatoes: Roasted Garlic Mashed Potatoes are a great side dish to pair with the Shrimp Caesar Salad and Zucchini Fritters. The creamy mashed potatoes provide a rich and comforting texture, while the roasted garlic adds a subtle depth of flavor. The potatoes also add a nice balance to the crunchy fritters and the freshness of the salad.
FAQ
Q: How do I cook the shrimp?
A: To cook the shrimp, toss them with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Place them in a broiler pan or on a baking sheet and broil until just done, about 4 minutes in all.
Q: What is the best way to store shrimp?
A: Shrimp should be stored in the refrigerator in an airtight container or bag. Make sure the shrimp are completely dry before storing them. If possible, store them on a bed of ice or in a bowl of cold water. Use the shrimp within 2-3 days of purchase.
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Fun facts:
The Caesar salad was invented by an Italian-American restaurateur named Caesar Cardini in 1924. Cardini was born in Liguria, Italy and immigrated to the United States in the early 1900s.
The salad is said to have been named after its creator, and it was also popularized by the Hollywood elite who frequented Cardini’s restaurant in Tijuana, Mexico. Clark Gable, Jean Harlow, and other stars of the era were known to enjoy the salad.