BREAD AND SHRIMP SKEWERS WITH ROMAINE SALAD
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
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
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
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
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
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 :
GRILLED CAESAR SALAD WITH SHRIMP
This quickie Caesar dressing has the crucial ingredients that make a Caesar dressing so addictive-anchovies, garlic and a lot of lemon juice and zest-but skips the whisking and raw egg yolks. Slathered on romaine hearts and chunky grilled baguette, it's a unique grilled salad that is a winner on a hot summer day.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk together the mayonnaise, 1/4 cup of the oil, the anchovies, garlic, lemon zest and juice and 1/2 teaspoon freshly ground black pepper in a mixing bowl. Add 1 cup of the Parmesan and stir to combine. Season to taste with salt and pepper.
- Preheat a large grill pan or outdoor grill over high heat. Cut the romaine in quarters lengthwise, leaving some of the stem attached to each quarter. Brush the cut sides of the romaine with 1/4 cup of the Caesar dressing and place cut-side down on the grill. Grill until the first side is lightly charred, about 1 minute, then turn to the other cut side and cook until lightly charred, about 1 additional minute. Do not crowd the grill, leaving 1/2-inch of space between each quarter of romaine; grill in batches if needed.
- Toss the shrimp with the remaining 1 tablespoon oil and sprinkle lightly with salt and pepper. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Transfer to a mixing bowl and toss with 1 tablespoon of the Caesar dressing.
- Brush the inside of the baguette with 1/4 cup of the Caesar dressing and place cut-side down on the grill. Cook until lightly charred and warmed through, about 2 minutes. Cut each piece of baguette in half lengthwise and then crosswise so you have a total of 8 large breadsticks.
- Divide the grilled romaine among 4 large plates. Scatter an equal amount of shrimp on each plate. Thin out the remaining dressing with 2 teaspoons water and drizzle over the grilled romaine and shrimp. Sprinkle with the remaining Parmesan and serve with the grilled bread.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
GRILLED SHRIMP CAESAR SALAD SKEWERS
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
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.
CREAMY SHRIMP SALAD ON ROMAINE
Make and share this Creamy Shrimp Salad On Romaine recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine the shrimp, celery, egg whites, walnuts and onions.
- Add the dressing and stir until the shrimp-mixture is coated.
- Cover and chill in the refrigerator about 30 minutes to blend the flavors.
- To serve, divide the lettuce among four plates.
- Then top with shrimp mixture.
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