Bread And Shrimp Skewers With Romaine Salad Recipes

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CAESAR SALAD WITH SHRIMP



Caesar Salad with Shrimp image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 19

1/2 loaf crusty French bread, cubed
1/4 cup store-bought garlic olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup store-bought garlic olive oil
4 oil-packed anchovy fillets
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
Juice of 1/2 lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
1 1/2 avocados
1/2 lemon, plus additional lemon juice for the avocado
3 romaine lettuce hearts, trimmed and quartered lengthwise
1 1/2 pounds 16-20 count cooked shrimp, shells and tails removed
1/2 cup Parmesan shavings
1/4 cup fresh flat leaf parsley leaves

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.

ROMAINE SALAD WITH BREADCRUMBS AND SIMPLE DRESSING



Romaine Salad with Breadcrumbs and Simple Dressing image

Provided by Molly Yeh

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
1/2 cup full-fat Greek yogurt
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
Zest of 1 lemon (about 1 teaspoon) plus 2 tablespoons juice
1 clove garlic, grated
1 head romaine lettuce, torn into pieces
1 cup shaved Parmesan

Steps:

  • Melt the butter in a medium skillet over medium heat. Add the breadcrumbs, 1/2 teaspoon salt and a bunch of grinds of pepper (about 20 grinds) and cook, stirring constantly, until the crumbs are golden brown, about 5 minutes. It's important to stir the whole time to make sure that they do not burn--which will happen if they sit too long in the skillet untouched. Once golden, immediately transfer them to a plate to cool and stop the cooking process. Set aside.
  • Whisk the yogurt, mustard, Worcestershire, lemon zest and juice, garlic, 3 tablespoons water, 1/2 teaspoon salt and about 20 grinds of black pepper in a small bowl until smooth, creamy and combined.
  • And add the romaine to a serving bowl. Sprinkle in 3/4 cup of the breadcrumbs, 3/4 cup of the Parmesan and the dressing and toss until the lettuce is nicely coated. Sprinkle the remaining breadcrumbs and Parmesan on top and serve immediately.

GRILLED ROMAINE WITH SHRIMP AND GREEN GODDESS DRESSING



Grilled Romaine with Shrimp and Green Goddess Dressing image

Provided by Stuart O'Keeffe

Time 20m

Yield 2 servings

Number Of Ingredients 18

1/2 cup flat-leaf parsley leaves
1/2 cup spinach leaves
2 tablespoons snipped chives
1 tablespoon tarragon leaves
2 cloves garlic
1/4 cup mayonnaise
1/4 cup canola oil
2 tablespoons fresh lime juice
1 1/2 teaspoons red wine vinegar
1 tablespoon olive oil
1 lemon, juiced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 romaine lettuce hearts, sliced in half lengthwise, stem attached
1 pound shrimp, peeled and deveined (16 to 21 shrimp)
Canola oil, for coating
1/4 cup store-bought croutons
1/4 cup shaved Parmesan

Steps:

  • For the dressing: Add the parsley, spinach, chives, tarragon, garlic, mayonnaise, canola oil, lime juice and vinegar to a blender. Blend until it resembles an emulsified dressing consistency. If it's too thick add a splash of water to loosen it up.
  • For the romaine hearts: Preheat a grill or grill pan to a medium heat. Whisk to combine the olive oil, lemon juice, salt and pepper in a small bowl; rub on the romaine leaves using your hands. Grill the romaine until nice and charred, 1 to 2 minutes per side.
  • For the shrimp: Pat the shrimp dry and toss with some canola oil in a bowl. Grill for 2 minutes on each side.
  • For the salad: Place the romaine halves on each plate, divide the shrimp on top, sprinkle with the croutons and drizzle with the dressing. Top with Parmesan.

BREAD AND SHRIMP SKEWERS WITH ROMAINE SALAD



Bread and Shrimp Skewers with Romaine Salad image

This twist on a Caesar salad will satisfy kids as well as grown-ups. Lemony shrimp and a bright dressing make the dish a standout.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 20m

Number Of Ingredients 10

3/4 pound large peeled and deveined frozen shrimp (about 24), thawed
2 garlic cloves, minced
1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice
4 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
5 ounces crusty bread, cut into 1-inch pieces (3 cups)
1 hard-cooked egg yolk, mashed
1 teaspoon Dijon mustard
1/4 cup grated Parmesan, plus more for serving
2 large hearts romaine lettuce, leaves separated

Steps:

  • Preheat oven to 450 degrees. In a medium bowl, combine shrimp, half the garlic, lemon zest, and 1 tablespoon oil. Season with salt and pepper and toss to coat. In another medium bowl, toss bread with 1 tablespoon oil and season with salt and pepper. Thread shrimp and bread onto eight 8-inch wooden or metal skewers. Transfer skewers to a rimmed baking sheet and bake until shrimp is opaque throughout and croutons are golden, 7 minutes.
  • Meanwhile, in a large bowl, combine remaining garlic, lemon juice, 2 tablespoons oil, egg yolk, and mustard; season with salt and pepper. Whisk until well combined; stir in Parmesan. Add romaine and toss to coat. Sprinkle salad with more Parmesan and serve alongside skewers.

Nutrition Facts : Calories 366 g, Fat 19 g, Fiber 3 g, Protein 25 g

SHRIMP ROMAINE SALAD



Shrimp Romaine Salad image

A refreshing dinner awaits when this shrimp-topped entree salad is on the menu. Brown rice increases the nutrition, and citrus flavors make it a delight any time of year. -Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

2 cups cooked brown rice
2 cups torn romaine
1-1/2 cups orange segments
1 cup halved cherry tomatoes
1/2 cup sliced red onion
3 tablespoons orange juice concentrate
2 tablespoons cider vinegar
1 tablespoon olive oil
3/4 teaspoon dried tarragon
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound cooked medium shrimp, peeled and deveined

Steps:

  • In a large bowl, combine the rice, romaine, oranges, tomatoes and onion. For dressing, in a small bowl, whisk the orange juice concentrate, vinegar, oil, tarragon, garlic powder, salt and pepper. Set aside 4 teaspoons. Pour remaining dressing over rice mixture and toss to coat. Divide among four plates; top with shrimp. Drizzle with reserved dressing.

Nutrition Facts : Calories 301 calories, Fat 6g fat (1g saturated fat), Cholesterol 166mg cholesterol, Sodium 498mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges

ROMAINE PECAN SALAD WITH SHRIMP SKEWERS



Romaine Pecan Salad with Shrimp Skewers image

This colorful salad is nice to serve in the winter when oranges are in season and at their peak. The pleasing dressing recipe, provided by the Canola Info Association, takes just seconds to whirl together in a blender.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6-8 servings.

Number Of Ingredients 12

1/4 cup white vinegar
1 cup canola oil
1/2 cup sugar
1 teaspoon salt
1/2 small red onion, chopped
1 teaspoon ground mustard
2 tablespoons water
1 pound uncooked medium shrimp, peeled and deveined
Coarsely ground pepper, optional
2 packages (10 ounces each) ready-to-serve romaine lettuce
2 oranges, peeled and segmented
3/4 cup pecan halves, toasted

Steps:

  • In a blender or food processor, combine first seven ingredients. Cover and blend until smooth and creamy. Reserve 1/4 cup dressing; set aside. Cover and refrigerate remaining dressing., On metal or soaked bamboo skewers, thread shrimp. Brush shrimp with one-half of reserved dressing. Sprinkle with pepper if desired. Arrange skewers on rack in broiler pan. Broil 3-4 in. from heat for 3-4 minutes on each side or until shrimp turn pink, basting with remaining reserved dressing halfway through cooking time. Serve warm or refrigerate shrimp until serving., In a salad bowl, combine lettuce, orange segments and pecans. Drizzle dressing over salad; toss gently to coat. Divide salad among serving plates. Arrange shrimp skewers over salad. Serve immediately.

Nutrition Facts :

SHRIMP AND BEEF SKEWERS WITH SOY AND SCALLION BUTTER



Shrimp and Beef Skewers with Soy and Scallion Butter image

Provided by Giada De Laurentiis

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 12

2 sticks unsalted butter, at room temperature
5 scallions, pale green and white parts only, finely chopped
3 cloves garlic, minced
3 tablespoons soy sauce
1/3 cup extra-virgin olive oil
4 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 ounces (about 12) medium-size button or cremini mushrooms, halved
1 pound (about 28) large shrimp, peeled and deveined
1 pound sirloin steak, about 3/4-inch thick, cut into 28 (1-inch) pieces
20 (6 to 8-inch) wooden skewers, soaked in water for 30 minutes to prevent scorching

Steps:

  • For the butter: In a food processor, combine the butter, scallions, garlic, and soy sauce. Pulse until smooth. Place the mixture on a piece of plastic wrap and form into a log about 1-inch in diameter and 7 inches long. Roll the log in the plastic wrap and refrigerate until firm enough to slice, about 30 minutes. Slice into 1/4-inch pieces.
  • For the skewers: In a small bowl, mix together the olive oil, garlic, salt, and pepper. Thread 4 pieces of mushroom onto 6 of the skewers. Thread 4 shrimp onto 7 of the skewers. Thread 4 pieces of the steak onto the remaining 7 skewers. Arrange the skewers in a single layer on 2 baking sheets. Spoon the oil mixture over the top and marinate for 15 minutes.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the beef skewers for 3 minutes each side for medium-well. Let the meat rest for 5 minutes. Grill the shrimp skewers for 2 minutes each side until opaque and cooked through. Grill the mushroom skewers for 4 minutes each side until tender. Arrange the skewers on a platter and serve with the sliced butter.

GRILLED SHRIMP CAESAR SALAD SKEWERS



Grilled Shrimp Caesar Salad Skewers image

This has everything you love about both Caesar salad and grilling, nestled together on a stick. Why turn on the oven to make croutons when you can transform a regular old baguette into deliciously crisp nuggets right on your grill?

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/2 cup mayonnaise
1/4 cup plus 2 tablespoon extra-virgin olive oil
3 anchovies packed in oil, finely minced
2 small cloves garlic, grated
Zest and juice of 2 lemons (about 2 tablespoons zest and 1/3 cup juice)
Zest and juice of 2 lemons (about 2 tablespoons zest and 1/3 cup juice)
Freshly ground black pepper
2 ounces Parmesan, finely grated (about 1 1/2 cups lightly packed)
Kosher salt
One 6-inch French baguette
2 romaine hearts
1 pound large shrimp, peeled, deveined and tails removed

Steps:

  • Whisk the mayonnaise, 1/4 cup of the oil, the anchovies, garlic, lemon zest and juice and 1/2 teaspoon freshly ground black pepper together in a mixing bowl. Add 1 cup of the Parmesan and stir to combine. Season with some salt and pepper.
  • Preheat a large grill pan or outdoor grill over high heat. Slice the baguette in half length-wise, like you would to make a sandwich. Then slice each half into 8 equal pieces, about 3/4-inch-thick. Place the pieces on a baking sheet or large plate and reserve.
  • Quarter the romaine hearts lengthwise and cut each quarter into 1-inch pieces, making sure to keep each piece stacked and together. You will need 24 pieces total.
  • To assemble the skewers, carefully thread 1 stack of the romaine on a skewer, making sure that the thickest part of the romaine is in the center of the skewer. Follow the romaine with 1 piece of baguette and repeat until you have 3 stacks of romaine and 2 pieces of baguette on the skewer. Thread 2 shrimp onto the end of the skewer, making sure that both the top and bottom of each shrimp is taut on the skewer. Leave no more than 1/2-inch of exposed skewer at each end once all of the ingredients are on. This will prevent you from having to soak the skewers if you are using wooden skewers. Place the assembled skewer on a sheet tray. Repeat with the remaining 7 skewers and ingredients.
  • Place 1/2 cup of the dressing in a small bowl and whisk in the remaining oil. Brush the skewers liberally with the dressing. Place the skewers on the grill and cook until the bread and romaine are lightly charred and the shrimp is just cooked through, about 3 minutes, rotating the skewers as needed for even charring. If the shrimp is not cooked by the time the bread toasts, use tongs to touch the shrimp ends to the hot grill grate.
  • Transfer the grilled skewers on to a large platter and sprinkle with the remaining Parmesan. Serve immediately with the remaining dressing on the side.

CAESAR SALAD WITH SPICY SHRIMP



Caesar Salad with Spicy Shrimp image

Using light mayonnaise and lime juice in the dressing considerably reduces the calories and fat in this salad. Chili powder adds spice to the shrimp. This recipe is featured in the "Everyday Food: Light" book.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 10

4 corn tortillas (5-inch)
2 teaspoons olive oil
1 1/2 teaspoons chili powder
Coarse salt and ground pepper
3/4 pound medium shrimp, peeled and deveined
1/3 cup light mayonnaise
2 tablespoons fresh lime juice
2 tablespoons grated Parmesan cheese, plus more for garnish
4 anchovy fillets, rinsed and minced
1 large head romaine lettuce (1 1/2 pounds), cut into 1-inch pieces

Steps:

  • Preheat oven to 375 degrees. Place tortillas on a baking sheet. Brush both sides with 1 teaspoon oil; sprinkle with 1/2 teaspoon chili powder, and season with salt and pepper. Bake until golden brown and crisp, turning once, 8 to 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 salt and pepper. Lay shrimp flat on a broiler pan, and cook until browned and opaque throughout, turning once, 3 to 4 minutes.
  • In a small bowl, whisk together mayonnaise, lime juice, Parmesan, anchovies, and up to 2 tablespoons water. Season with salt and pepper.
  • To serve, toss lettuce with dressing. Divide among plates, and top each with shrimp and broken tortillas. Garnish with more Parmesan.

Nutrition Facts : Calories 282 g, Fat 12 g, Fiber 4 g, Protein 23 g

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