Grilled Caesar Salad With Shrimp Recipes

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GRILLED SHRIMP CAESAR SALAD SKEWERS



Grilled Shrimp Caesar Salad Skewers image

This has everything you love about both Caesar salad and grilling, nestled together on a stick. Why turn on the oven to make croutons when you can transform a regular old baguette into deliciously crisp nuggets right on your grill?

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/2 cup mayonnaise
1/4 cup plus 2 tablespoon extra-virgin olive oil
3 anchovies packed in oil, finely minced
2 small cloves garlic, grated
Zest and juice of 2 lemons (about 2 tablespoons zest and 1/3 cup juice)
Zest and juice of 2 lemons (about 2 tablespoons zest and 1/3 cup juice)
Freshly ground black pepper
2 ounces Parmesan, finely grated (about 1 1/2 cups lightly packed)
Kosher salt
One 6-inch French baguette
2 romaine hearts
1 pound large shrimp, peeled, deveined and tails removed

Steps:

  • Whisk the mayonnaise, 1/4 cup of the oil, the anchovies, garlic, lemon zest and juice and 1/2 teaspoon freshly ground black pepper together in a mixing bowl. Add 1 cup of the Parmesan and stir to combine. Season with some salt and pepper.
  • Preheat a large grill pan or outdoor grill over high heat. Slice the baguette in half length-wise, like you would to make a sandwich. Then slice each half into 8 equal pieces, about 3/4-inch-thick. Place the pieces on a baking sheet or large plate and reserve.
  • Quarter the romaine hearts lengthwise and cut each quarter into 1-inch pieces, making sure to keep each piece stacked and together. You will need 24 pieces total.
  • To assemble the skewers, carefully thread 1 stack of the romaine on a skewer, making sure that the thickest part of the romaine is in the center of the skewer. Follow the romaine with 1 piece of baguette and repeat until you have 3 stacks of romaine and 2 pieces of baguette on the skewer. Thread 2 shrimp onto the end of the skewer, making sure that both the top and bottom of each shrimp is taut on the skewer. Leave no more than 1/2-inch of exposed skewer at each end once all of the ingredients are on. This will prevent you from having to soak the skewers if you are using wooden skewers. Place the assembled skewer on a sheet tray. Repeat with the remaining 7 skewers and ingredients.
  • Place 1/2 cup of the dressing in a small bowl and whisk in the remaining oil. Brush the skewers liberally with the dressing. Place the skewers on the grill and cook until the bread and romaine are lightly charred and the shrimp is just cooked through, about 3 minutes, rotating the skewers as needed for even charring. If the shrimp is not cooked by the time the bread toasts, use tongs to touch the shrimp ends to the hot grill grate.
  • Transfer the grilled skewers on to a large platter and sprinkle with the remaining Parmesan. Serve immediately with the remaining dressing on the side.

CAESAR SALAD WITH GRILLED SHRIMP



Caesar Salad with Grilled Shrimp image

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

1/4 cup pasteurized egg product
1 clove garlic, minced (about 1/2 teaspoon)
1 1/2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
2 tablespoons lemon juice
3 tablespoons olive oil
1/4 cup finely grated Parmesan
Salt and pepper
8 cups coarsely torn romaine lettuce
2 cups Garlic-Scented Croutons, recipe follows
20 to 24 Lemon Pepper Grilled Shrimp, recipe follows
8 slices French bread or other crusty bread (about 2 ounces)
1 teaspoon olive oil or olive oil spray
1 clove garlic
2 pinches salt
1 pound large shrimp (20 to 24 per pound), peeled and deveined
1 teaspoon olive oil
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice

Steps:

  • In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive 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 to combine. Divide the salad onto 4 plates and top each plate with 5 or 6 shrimp.
  • Preheat the oven to 325 degrees F. Using a pastry brush, lightly brush both sides of the bread with oil. Cut the garlic in half and rub it on to both sides of the bread. Sprinkle with salt. Cut the bread into cubes and spread onto a baking sheet. Bake until bread is crispy and golden brown, stirring once or twice, about 10 minutes.
  • Preheat a grill pan over a medium-high flame, or prepare a grill. Toss shrimp with the olive oil, sprinkle with salt and pepper, toss again and grill until cooked through, 2 to 3 minutes per side. Transfer the shrimp to a plate and drizzle with the lemon juice.

Nutrition Facts : Calories 322 calorie, Fat 16.5 grams, SaturatedFat 3 grams, Cholesterol 174 milligrams, Sodium 1036 milligrams, Carbohydrate 14 grams, Fiber 2.5 grams, Protein 29 grams, Sugar 2 grams

CAESAR SALAD WITH GRILLED SHRIMP



Caesar Salad With Grilled Shrimp image

Make and share this Caesar Salad With Grilled Shrimp recipe from Food.com.

Provided by tcosta77

Categories     Christmas

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 garlic cloves
4 anchovy fillets, chopped
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard or 1 tablespoon Worcestershire sauce
1/2 cup olive oil
1/4 cup finely grated parmesan cheese
salt & freshly ground black pepper
3 small romaine lettuce, coarsely torn
1/2 cup drained sun-dried tomato packed in oil, cut into thin strips
1 1/2 ounces shaved parmesan cheese
1 lb large shrimp, peeled and deveined (20 to 24 per pound)
1 teaspoon olive oil
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons lemon juice

Steps:

  • To make the dressing: Finely chop the garlic and anchovies in a food processor. Blend in the lemon juice and mustard. With the machine running, gradually blend in the oil and cheese. Season the dressing, to taste, with salt and pepper.
  • To make the salad: Prepare the barbecue for high heat. Grill the lettuce until lightly charred, about 2 minutes per side. Cut the lettuce into bite-size pieces.
  • To make the shrimp: Preheat a grill pan over a medium-high flame, or prepare a grill. Toss shrimp with the olive oil, sprinkle with salt and pepper, toss again and grill until cooked through, 2 to 3 minutes per side. Transfer the shrimp to a plate and drizzle with the lemon juice.

Nutrition Facts : Calories 571.6, Fat 38.8, SaturatedFat 7.7, Cholesterol 191.1, Sodium 835.9, Carbohydrate 23.5, Fiber 11, Sugar 6.4, Protein 37.6

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