Grilled Caesar Salad With Shrimp Recipes

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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

GRILLED SHRIMP-CAESAR SALAD



Grilled Shrimp-Caesar Salad image

Four servings. 20 minutes. One glorious Caesar salad with grilled shrimp and crunchy croutons. Not a bad deal!

Provided by My Food and Family

Categories     Shrimp

Time 20m

Yield Makes 4 servings, 2-1/4 cups each.

Number Of Ingredients 8

1/2 cup KRAFT Lite Creamy Caesar Dressing, divided
1 Tbsp. lemon juice
1/2 tsp. black pepper
3/4 lb. uncooked deveined peeled large shrimp
6 cups tightly packed torn romaine lettuce
2 tomatoes, cut into wedges
1 cup seasoned fat-free croutons
1/4 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Heat grill to medium heat.
  • Mix 2 Tbsp. dressing, lemon juice and pepper in large bowl. Add shrimp; toss to coat.
  • Grill shrimp 2 to 3 min. on each side or until shrimp turn pink.
  • Toss lettuce with tomatoes, croutons and remaining dressing in serving bowl. Top with shrimp and cheese.

Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 195 mg, Sodium 1330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

GRILLED SHRIMP AND CAESAR SALAD



Grilled Shrimp and Caesar Salad image

Categories     Salad     Cheese     Leafy Green     Shellfish     Low Fat     Shrimp     Grill/Barbecue     Jícama     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1/4 cup fresh lemon juice
4 large garlic cloves, pressed
3 tablespoons Dijon mustard
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons Worcestershire sauce
1/4 teaspoon hot pepper sauce (such as Tabasco)
1 pound medium uncooked shrimp, peeled, deveined
1 large head romaine lettuce, torn into pieces
2 cups peeled 1/2-inch cubes jicama
6 tablespoons grated Parmesan cheese
1/4 cup capers

Steps:

  • Combine first 6 ingredients in large wooden bowl. (Can be prepared 1 hour ahead. Cover and refrigerate.)
  • Preheat barbecue (medium-high heat). Season shrimp with salt and pepper. Grill until shrimp are just cooked through, approximately 5 minutes.
  • Transfer to bowl to cool slightly.
  • Add lettuce, jicama, shrimp and cheese to dressing. Toss lightly. Sprinkle salad with capers. Season generously with pepper and serve.

GRILLED SHRIMP CAESAR SALAD



Grilled Shrimp Caesar Salad image

Using a bottled Caesar dressing makes this quick. Marie's Caesar Dressing is great for this recipe.

Provided by gailanng

Categories     Weeknight

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

nonstick cooking spray
1 cup caesar salad dressing, divided
1 teaspoon parsley, chopped
1 lb shrimp, cleaned and deviened
8 cups torn romaine lettuce
1 1/2 cups seasoned croutons
1/4 cup parmesan cheese
1 -2 cup cherry tomatoes
fresh ground black pepper

Steps:

  • Combine ½ cup dressing and parsley together. Place shrimp in dressing mixture and let marinate for one hour.
  • Spray the grill with non-stick spray and preheat to medium-high heat. Grill shrimp, turning once, until the shrimp are cooked through, about 1 to 2 minutes per side. Let cool.
  • Divide the romaine among the plates; top each salad with grilled shrimp, croutons, Parmesan cheese and cherry tomatoes topping with reserved Caesar dressing to taste and black pepper.

WARM CAESAR SALAD WITH GRILLED SHRIMP AND SCALLOPS



Warm Caesar Salad with Grilled Shrimp and Scallops image

Categories     Salad     Leafy Green     Quick & Easy     Scallop     Shrimp     Gourmet

Yield Serves 2

Number Of Ingredients 9

2 garlic cloves, minced and mashed to a paste with a pinch of salt
5 tablespoons olive oil
1 1/2 cups 1/2-inch bread cubes
1 1/2 teaspoons anchovy paste
2 teaspoons fresh lemon juice
8 shrimp (about 1/2 pound), shelled
8 sea scallops (about 1/2 pound), halved horizontally if desired
1/2 head of romaine, washed well, spun dry, and torn into small pieces (about 4 cups)
2 tablespoons freshly grated Parmesan

Steps:

  • In a small bowl whisk together half the garlic paste, 2 tablespoons of the oil, and salt and pepper to taste, add the bread cubes, and toss the mixture well. Bake the bread cubes on a baking sheet in the middle of a preheated 350° F. oven for 12 to 15 minutes, or until the croutons are golden.
  • In a large bowl whisk together the remaining garlic paste, 2 tablespoons of the remaining oil, the anchovy paste, the lemon juice, and salt and pepper to taste until the dressing is combined well. In a bowl toss the shrimp and the scallops with the remaining 1 tablespoon oil and salt and pepper to taste and grill them in a ridged grill pan or on an oiled rack set about 6 inches over glowing coals for 2 to 3 minutes on each side, or until the shrimp are cooked through and the scallops are opaque. Transfer the shell fish to the large bowl, add the romaine and 1 tablespoon of the Parmesan, and toss the salad well. Divide the salad between 2 plates and sprinkle the croutons and 1/2 tablespoon of the remaining Parmesan over each serving.

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