Monday, August 12, 2013
Southwestern Caesar Salad with Spicy Shrimp
Hi Everyone! Thanks for your patience!
After a few days of a wee bit of over-indulgence, I felt I needed to get back on track tonight. I didn't want to make a trip to the store so I pulled out this recipe for which I had everything on hand. Just a few ingredients, quick, and easy-peasy.
You know I love my roasted shrimp and here's a bit of a twist. With just a touch of chili powder, my favorite shrimp was easily transformed. The shrimp alone will make a great meal. And even though it's August and I hate turning on the oven, these roasted shrimp only took about 3-4 minutes.
Next time I will use those beautiful tri-colored tortilla strips I can find in packages in my local produce department, just to add a bit of color. I used large (21/25) shrimp and only used five per serving. A perfect, light dinner for these hot, humid, nearing-the-end-of summer days.
SOUTHWESTERN CAESAR SALAD with SPICY SHRIMP (4 servings)
4 corn tortillas (5")
2 tsp EVOO
1 1/2 tsp chili powder
S&P
3/4 pound medium shrimp, peeled and deveined
1/3 cup light mayo
2 Tbsp fresh lime juice
2 Tbsp grated Parmesan cheese, plus more for garnish
4 anchovy fillets, rinsed and minced or 1 tsp anchovy paste
1 large head romaine lettuce (1 1/2#), cut into 1" pieces
Preheat oven to 375F. Place tortillas on a baking sheet. Brush both sides with 1 tsp oil; sprinkle with 1/2 tsp chili powder, and season with S&P. Bake until golden brown and crisp, turning once, 8-10 minutes. Let cool, then break into pieces.
Heat broiler. In a large bowl, toss shrimp with remaining teaspoon each oil and chili powder. Season with S&P. Lay shrimp flat on a broiler pan, and cook until browned and opaque throughout, turning once, 3-4 minutes.
In a small bowl, whisk together mayo, lime juice, Parmesan, anchovies, and up to 2 Tbsp water to desired consistency. Season with S&P.
To serve, toss lettuce with dressing. Divide among plates and top each with shrimp and broken tortillas. Garnish with more Parmesan.
Recipe Source: "Everyday Food: Light" cookbook
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