CAESAR SHRIMP AND PASTA
Here's an easy entree that's ready in a dash. Creamy Caesar salad dressing beautifully coats pasta, shrimp and broccoli for a flavorful meal. -Jo Ann Boyer, Bloomingdale, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, cook pasta according to package directions, adding the broccoli during the last 4 minutes of cooking., Meanwhile, in a large skillet, cook shrimp in 2 tablespoons dressing over medium heat for 3-4 minutes or until heated through. , Drain pasta mixture; transfer to a large bowl. Add the shrimp, cheese and remaining dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 464 calories, Fat 14g fat (3g saturated fat), Cholesterol 178mg cholesterol, Sodium 837mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 3g fiber), Protein 36g protein.
CAESAR SALAD WITH SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the garlicky croutons: Preheat the oven to 250 degrees F.
- Spread out the bread cubes in a single layer on a baking sheet. Drizzle with the garlic oil and sprinkle with salt and pepper. Bake, tossing the croutons once halfway through, until crisp, about 25 minutes. Set aside and cool completely.
- For the Caesar dressing: Put the garlic oil in a blender. Add the anchovies, mustard, vinegar, Worcestershire sauce, lemon juice, salt and pepper. Blend until smooth. Add the Parmesan and give it a quick blitz. (You want to retain some of the texture of the cheese.)
- For the salad: Peel and pit the avocados, then slice lengthwise into spears and sprinkle with some lemon juice to prevent browning. Set aside.
- Arrange the romaine in a line on a platter with the inside of each quarter-head of lettuce facing upward. Drizzle the dressing over the lettuce, allowing it to seep into the layers of leaves. Arrange the shrimp on top, along with the croutons. Scatter the cheese shavings and parsley leaves over the top. Squeeze the lemon half over the whole platter and serve.
SHRIMP KALE CAESAR SALAD RECIPE BY TASTY
Here's what you need: large free-range egg, dijon mustard, anchovies, garlic, extra virgin olive oil, fresh lemon juice, kosher salt, freshly ground black pepper, whole grain wheat bread, olive oil, italian seasoning, kosher salt, wild-caught shrimp, olive oil, garlic, lemon, kosher salt, freshly ground black pepper, kale, kosher salt, avocado, pomegranate seeds, parmesan cheese
Provided by Greg Perez
Categories Lunch
Yield 6 servings
Number Of Ingredients 23
Steps:
- Make the dressing: Add the egg, Dijon mustard, anchovy fillets, and garlic to a blender. Blend for about 1 minute, until smooth and creamy. With the blender running, slowly pour in the olive oil and blend until thick and emulsified. Season the dressing to taste with lemon juice, salt, and pepper, and quickly pulse to incorporate. Set aside. The dressing can be made ahead. Store in the fridge in an airtight container for up to 4 days.
- Make the croutons: In a 3-quart (3 L) mixing bowl, combine the bread, olive oil, and Italian seasoning. Toss to coat the bread cubes.
- Heat a medium pan over medium heat. Add the bread cubes, in batches if necessary to keep from overcrowding the pan. Toast, tossing occasionally, until crispy and golden brown, about 5 minutes. Remove from the pan and season with salt. Set aside. The croutons can be made ahead. Store in an airtight container in a cool, dry place for up to 4 days.
- Make the shrimp: In a medium bowl, combine the shrimp, olive oil, garlic, lemon zest, salt, and pepper. Toss to coat the shrimp.
- Heat a medium skillet over medium-high heat. Working in batches, cook the shrimp for 2 minutes on each side, until pink and opaque. Remove from the pan.
- Thoroughly wash and dry the kale. Add to a large bowl and season with salt. Gently massage the kale to break down some of the fibrous texture. Toss with a bit of dressing to coat the leaves, then add more to taste.
- Add the croutons, shrimp, avocado, pomegranate seeds, and Parmesan. Toss well.
- Divide between bowls and serve immediately.
- Enjoy!
Nutrition Facts : Calories 842 calories, Carbohydrate 53 grams, Fat 57 grams, Fiber 18 grams, Protein 40 grams, Sugar 12 grams
LAYERED CAESAR SHRIMP PASTA SALAD RECIPE - (4.4/5)
Provided by á-51103
Number Of Ingredients 12
Steps:
- Mix dressing, mayo and garlic until blended. Place half the salad greens in a 3-quart bowl; cover with layers of pasta, tomatoes, remaining greens, croutons, eggs, shrimp and cheese. Refrigerate dressing mixture and salad 1 hour. Add dressing mixture to salad just before serving; mix lightly. Squeeze juice of 1 lemon over salad before tossing with dressing mixture. Season salad with cracked black pepper. Have some leftover French bread and want to make your own croutons? Here is how to make your own croutons: Heat 1 tablespoon olive oil and 1 teaspoon minced garlic in medium skillet on medium heat. Stir in 1 cup French bread cubes; cook 3 to 4 minutes or until crisp and golden brown, stirring frequently. Cool completely. Salad and dressing mixture can be refrigerated separately for up to 4 hours before serving. Tossing salad with dressing mixture just before serving.
LAYERED CAESAR, SHRIMP & PASTA SALAD
This comes from Kraft Food & Family email. Looks wonderful so I'm putting it here to make sure I can find it again when I want to make it.
Provided by ddav0962
Categories Lunch/Snacks
Time 1h30m
Yield 2 cup, 6 serving(s)
Number Of Ingredients 10
Steps:
- MIX dressing, mayo and garlic.
- LAYER half the salad greens, macaroni and tomatoes in 3-qt. bowl. Cover with layers of remaining greens, croutons, eggs, shrimp and cheese. Refrigerate dressing mixture and salad 1 hour.
- ADD dressing mixture to salad just before serving; mix lightly.
- Note: Coking time is actually chilling time.
Nutrition Facts : Calories 186.1, Fat 3.5, SaturatedFat 0.9, Cholesterol 110.3, Sodium 292.9, Carbohydrate 26, Fiber 1.5, Sugar 2, Protein 11.7
SHRIMP PASTA SALAD WITH ITALIAN DRESSING
Low-calorie main dish with no added salt. Serve with crackers or whole grain French bread...great for outdoor summer meals. Can also be used as a side dish.
Provided by CallaLily
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Run pasta under cold water and let cool in a large mixing bowl.
- Add shrimp, tomatoes, bell peppers, onion, broccoli, vinegar, garlic, oil, Italian seasoning, and pepper. Toss well, coating everything with the spices, oil, and vinegar. Chill for at least 1 hour.
- Serve cold; sprinkle Parmesan over individual servings.
Nutrition Facts : Calories 341.1 calories, Carbohydrate 49.8 g, Cholesterol 149 mg, Fat 4.1 g, Fiber 4.3 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 212.5 mg, Sugar 5 g
PASTA SALAD WITH SHRIMP
A Thousand Island-type dressing adds some zip to this pasta and shrimp salad. My family prefers it to oil-based salad dressings. -Mrs. Herbert Waalkens, Albert Lea, Minnesota
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a bowl; add the shrimp, celery, 1/4 cup onion, half of the chopped eggs and parsley., In a small bowl, combine the mayonnaise, chili sauce, pickle, Worcestershire sauce, seasoned salt, and remaining onion and eggs. Stir into pasta mixture. Cover and refrigerate until serving.
Nutrition Facts : Calories 383 calories, Fat 20g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 388mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.
SHRIMP PASTA SALAD
Salad shrimp is one of my favorites. I have been searching for a good shrimp pasta salad. This recipe is from Family Fun
Provided by Lavender Lynn
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put all salad ingredients in large bowl.
- Mix all dressing ingredients in small bowl.
- Add to Salad ingredients and mix well.
- Refrigerate and serve cold.
Nutrition Facts : Calories 819.6, Fat 38.7, SaturatedFat 8, Cholesterol 38.2, Sodium 975.4, Carbohydrate 100.6, Fiber 6.2, Sugar 16.9, Protein 19.2
LAYERED CAESAR, SHRIMP & PASTA SALAD
A layered salad is the perfect summer dish. Our video has tips on keeping lettuce crisp and how to up the level of Caesar-style flavor with fresh garlic.
Provided by My Food and Family
Categories Side Dish Recipes
Time 2h
Yield 6 servings, 2 cups each
Number Of Ingredients 10
Steps:
- Mix dressing, mayo and garlic until blended.
- Place half the salad greens in 3-qt. bowl; cover with layers of pasta, tomatoes, remaining greens, croutons, eggs, shrimp and cheese. Refrigerate dressing mixture and salad 1 hour.
- Add dressing mixture to salad just before serving; mix lightly.
Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 150 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
CAESAR SHRIMP SALAD
Dash past the deli and head home to make hearty shrimp salad in just 25 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Cook and drain pasta as directed on package. Rinse with cold water; drain.
- Place pasta, cheese, dressing, onions and shrimp in very large (4-quart) bowl; toss. Just before serving, add lettuce and croutons; toss.
Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 180 mg, Fiber 3 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 850 mg
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