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Shrimp Caesar

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  4 servings, about 2 1/2 cups each
While most Caesars drown the greens in a heavy dressing, this lemony version lets the taste of the shrimp shine through. Don't worry about the anchovies - they'll mellow in the dressing, giving it a rich taste that can't be duplicated.

Make Ahead Tip: The dressing (Step 1) will keep, in a jar in the refrigerator, for up to 3 days. Shake vigorously just before tossing with the salad.
3 tablespoons  lemon juice, plus 4 lemon wedges for garnish
2 teaspoons  Dijon mustard
3   anchovies, coarsely chopped, or 1 teaspoon anchovy paste, or to taste
1 small clove  garlic, coarsely chopped
2 tablespoons  extra-virgin olive oil
1/2 cup  grated Asiago cheese, divided
1/2 teaspoon  freshly ground pepper
8 cups  chopped hearts of romaine (about 2 hearts)
1 pound  peeled cooked shrimp (21-25 per pound; thawed if frozen)
1 cup  croutons, preferably whole-grain (see Tip)

Tip: To make homemade croutons: Toss 1 cup whole-grain bread cubes with 1 tablespoon extra-virgin olive oil, a pinch each of salt, pepper and garlic powder. Spread out on a baking sheet and toast at 350°F until crispy, turning occasionally, 15 to 20 minutes.
Shrimp Caesar Recipe at
Place lemon juice, mustard, anchovies (or anchovy paste) and garlic in a food processor; process until smooth. With the motor running, gradually add oil; process until creamy. Add 1/4 cup Asiago cheese and pepper; pulse until combined.

Combine romaine, shrimp and croutons in a large bowl. Add the dressing and toss to coat. Divide among 4 plates, top with the remaining 1/4 cup Asiago cheese and garnish with a lemon wedge.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, about 2 1/2 cups each
Calories: 312
Fat. Total: 17g
Protein: 35g
Carbohydrates, Total: 13g
Fat, Saturated: 4g
Fiber: 2g
Cholesterol: 241mg
Sodium: 750mg
% Cal. from Fat: 49%
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