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Shrimp Caesar. Et tu Brute!

Shrimp Caesar. Et tu Brute!

Susan Maria Leach  /  6/5/2019  /  Facebook  /  Twitter  / 

A classic salad on nearly every menu. The newsflash is that you can make a better version in your own kitchen.

One of those dishes that is perfect for when it is Too Hot To Cook!

Ingredients

  • 1/2 teaspoon Dijon mustard
  • a few grates of Lemon zest
  • Juice of 1/2 lemon
  • 1/2 teaspoon anchovy paste (if you are truly opposed to this ingredient, leave it out, but you should be more open minded as it makes the dish)
  • pinch salt
  • a few grinds black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons grated Parmesan cheese
  • 8 ounces peeled cleaned shrimp, for two servings

Instructions

  • Whisk together the mustard, zest, lemon juice, anchovy paste, salt, pepper, olive oil, and 1 tablespoon Parmesan until creamy in appearance.
  • Remove a teaspoon of the dressing and toss with the shrimp to coat.
  • Sear the shrimp in a small smoking hot nonstick pan for 2 to 3 minutes, until just cooked through.
  • Toss romaine lettuce with enough dressing to lightly coat, divide between two plates, top with remaining Parmesan and place shrimp.

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