Caesar Salad w/Lemon Pepper Shrimp

Ellie Krieger

161
Caesar Salad w/Lemon Pepper Shrimp

Photo by Patrie L.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup pasteurized egg substitute

  • 1

    clove garlic, minced (about 1 tsp)

  • tsp anchovy paste

  • ½

    tsp Dijon mustard

  • ¼

    tsp Worcestershire sauce

  • 2

    tbsp fresh lemon juice

  • 2

    tbsp olive oil

  • ¼

    cup freshly grated Parmesan cheese

  • Salt and freshly ground black pepper to taste

  • 8

    cups coarsely torn romaine lettuce

  • Garlic-Scented Croutons (see recipe below)

  • Lemon Pepper Grilled Shrimp (see recipe below)

  • GARLIC-SCENTED CROUTONS:

  • Eight

    ½" thick slices French bread or other crusty bread (about 2 oz)

  • 1

    tsp olive oil

  • 1

    clove garlic, peeled

  • ¼

    tsp salt

  • LEMON PEPPER GRILLED SHRIMP:

  • 1

    lb lg shrimp, peeled and deveined

  • 2

    tsp olive oil

  • ½

    tsp salt

  • ½

    tsp coarsely ground black pepper

  • ½

    tsp finely grated lemon zest

  • 3

    tbsp fresh lemon juice

Directions

GARLIC-SCENTED CROUTONS: Preheat oven to 325 degree F. Using a pastry brush, lightly brush both sides of the bread with the oil (or if you have olive oil spray, you can use just spray the bread). Cut the garlic in half and rub it over both sides of the bread. Sprinkle both sides with the salt. Cut the bread into cubes and spread it in a single layer on a baking sheet. Bake until the bread is crispy and golden brown, stirring once or twice, about 10 minutes. LEMON PEPPER GRILLED SHRIMP: Preheat a grill pan over med-high heat or prepare a grill. toss the shrimp with the oil, add the salt, pepper, and lemon zest and toss again. Grill until just cooked through, 2 to 3 minutes per side. Transfer the shrimp to a plate and drizzle with the lemon juice. Enjoy hot or room temperature. In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire, and lemon juice. Slowly add the oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper. In a large bowl, toss the dressing with the lettuce until well coated. Add the croutons and toss again to combine. Dived the salad between 4 plates and top each plate with the shrimp. *Note, Drizzling the oil into the other ingredients while whisking creates a rich and creamy dressing without mayonnaise, and using pasteurized egg substitute instead of the traditional raw egg eliminates the risk of salmonella.


Nutrition

Facebook Conversations