Shrimp Caesar Salad

So I come bearing this humble Caesar salad with shrimp. The way I made it (with pre-cooked frozen shrimp and with store-bought croutons), it's a no-cook meal. This was my first time making Caesar dressing from scratch, and I found this recipe a bit fishy but with a good strong flavor. Joe has also given his approval for salads as dinners, as long as it includes protein and bread. I served this with a small loaf of French bread and a crisp vinho verde.

Shrimp Caesar Salad


6 cups torn Romaine hearts

1 lb shrimp, pre-cooked and thawed

1 (2 oz) can anchovy fillets, drained

2 tbsp grated Parmesan cheese

2 tbsp red wine vinegar

2 large pasteurized egg yolks

1 garlic clove

4 tbsp olive oil

1/4 tsp salt

1/2 - 1 cup croutons, as desired

It's not really related, I know, but I am looking for some feedback. I like the design of this web site a lot: I'm considering changing the appearance of my site to something similar. Opinions? Tell me how you feel in the comments below. Anyway, back to the article.


Pat anchovy fillets dry with a paper towel. Combine fillets, cheese, and next 3 ingredients (through garlic) in a blender; process until smooth. With blender on, add remaining 1/4 cup oil, 1 tablespoon at a time; process until smooth. Combine croutons, shrimp, and lettuce in a large bowl. Drizzle salad evenly with dressing to your liking; toss to coat. Sprinkle salad mixture evenly with salt; toss to combine. Serve immediately.You may have some leftover dressing, as I did.

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Inspirations For This Article - Amongst my favorites. - Thank you so much for the late-night work Zaire!

Posted in Entertainment Post Date 08/02/2015






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