Mediterranean Shrimp Caesar
- prep time:
- 18 min
- total time:
- 12 min
Brennan
ingredients
Caesar Dressing- 1/3 cup water
- 3 Tbsp lemon juice
- Yolks from 2 Large eggs
- 1 tsp honey-Dijon mustard
- 1/2 tsp each kosher salt and group black pepper
- 3 anchovy fillets
- 1 small clove garlic
- 1/3 cup extra-virgin olive oil
- 1 lb. peeled and deveined extra-large shrimp (shell tails intact)
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp each chopped fresh rosemary and lemon juice
- 1 small shallot, minced
- 1/3 loaf ciabetta bread, cut into 1-inch cubes (1 1/2 cups)
- 1 pint mixed cherry or grape tomatoes, halved
- 1 small hearts of romaine, separated into leaves (large leaves torn in half)
- 1/4 cup shaved Parmesan cheese
directions
- 1
1. DRESSING: Whisk together water, lemon juice, egg yolks, mustard, salt, and pepper in a small saucepan over medium-low heat, whisking constantly until it comes to just under a boil and thickens to a yogurt-like consistency, about 4 minutes. Transfer to a blender and add remaining dressing ingredients. Puree until thick and smooth. (Makes about 1 cup.)
- 2
2. SHRIMP AND SALAD: In a medium bowl, toss shrimp with 1 Tbsp of the oil, rosemary, lemon juice, and shallot; set aside.
- 3
3. Heat remaining 1 Tbsp oil in a large non-stick skillet over medium heat. Saute bread cubes until lightly golden on all sides, 2 to 3 minutes; remove to a large salad bowl. Add tomatoes to bowl.
- 4
4. Heat a stovetop grill pan or broiler. Grill or broil shrimp 4 to 5 minutes, turning once, until pink and firm, then add to salad bowl with lettuce. Toss with 1/2 up of the dressing to lightly coat. Top with shaved Parmesan cheese. Pass extra dressing at table, if desired.
Source: Brennan
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