shrimp caesar salad
Fish & Seafood
Shrimp Caesar Salad
Caesar salad need not be enjoyed as a mere side dish to steak. With crispy fried shrimp topping the plate, our shrimp Caesar salad shines as the star entree of any meal.
Ingredients:
- 2 romaine hearts, coarsely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup shredded parmesan cheese
- 1/2 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound uncooked large shrimp, peeled and deveined
- oil for frying
- 1/2 cup creamy caesar salad dressing
- additional shredded parmesan cheese and pepper, optional
Directions:
- In a large bowl, combine romaine, tomatoes and cheese; refrigerate until serving. In a shallow bowl, mix flour, salt and pepper. Add shrimp, a few pieces at a time, and toss to coat; shake off excess.
- In a deep skillet, heat 1/4 in. oil to 375°. Fry shrimp, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels.
- Drizzle dressing over romaine mixture and toss to coat. Top with shrimp. If desired, sprinkle with additional cheese and pepper; serve immediately.
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Roasted Cabbage Caesar Salad with Chicken
This warm and inviting salad swaps crunchy romaine lettuce for sweet roasted cabbage in a fun twist on Caesar salad. To make this main-dish cabbage salad vegetarian, opt for vegetarian or vegan Worcestershire, leave out the anchovy paste from the dressing, and use cubed tofu in place of the chicken.
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