Shrimp Caesar Recipe
Nutritional Info (Per serving):
Calories: 312, Saturated Fat: 4g, Sodium: 750mg, Dietary Fiber: 2g, Total Fat: 17g, Carbs: 13g, Cholesterol: 241mg, Protein: 35g
Prep Time: 20 mins
Total Time: 20 mins
Ingredients
3 tablespoon lemon juice
2 teaspoon mustard, Dijon
3 whole anchovies, coarsely chopped, or 1 teaspoon anchovy paste, or to taste
1 clove(s) garlic, small, coarsely chopped
2 tablespoon oil, olive, extra virgin
1/2 cup(s) cheese, Asiago, grated, divided
1/2 teaspoon pepper, black ground
8 cup(s) lettuce, romaine heart spears, chopped
1 pounds shrimp, peeled and cooked, (21-25 per pound; thawed if frozen)
1 cup(s) croutons, preferably whole-grain
1 medium lemon, cut into wedges, for garnish
Preparation
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.
Nutritional Info (Per serving):
Calories: 312, Saturated Fat: 4g, Sodium: 750mg, Dietary Fiber: 2g, Total Fat: 17g, Carbs: 13g, Cholesterol: 241mg, Protein: 35g
Prep Time: 20 mins
Total Time: 20 mins
Ingredients
3 tablespoon lemon juice
2 teaspoon mustard, Dijon
3 whole anchovies, coarsely chopped, or 1 teaspoon anchovy paste, or to taste
1 clove(s) garlic, small, coarsely chopped
2 tablespoon oil, olive, extra virgin
1/2 cup(s) cheese, Asiago, grated, divided
1/2 teaspoon pepper, black ground
8 cup(s) lettuce, romaine heart spears, chopped
1 pounds shrimp, peeled and cooked, (21-25 per pound; thawed if frozen)
1 cup(s) croutons, preferably whole-grain
1 medium lemon, cut into wedges, for garnish
Preparation
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.
