Monday, July 8, 2013

CAESAR SALAD WITH SHRIMP ENJOY DAN:

CAESAR SALAD WITH SHRIMP AND ANCHOVY PASTE by CHEF DAN:
(1 BELIEVE IN COOKING WITH WINE AND SOMETIMES I PUT WINE IN FOOD)
serves 4

INGREDIENTS:
4 tablespoons olive oil, divided
1/3-cup Greek yogurt
4 tablespoons lemon juice
2 garlic cloves
1 teasapoon anchovy paste
2 teaspoon Dijon mustard
2 teaspoon Worcestershire sauce
1/2-cup Parmesan cheese
1 pound shrimp, peeled and deveined
8 cups chopped hearts of romaine
2 cups cherry tomatoes
1 cup whole wheat croutons
Pinch of sea salt and black pepper

DIRECTIONS:       (PRE-HEAT OVEN TO 325 DEGREES)
1.      To make homemade croutons: toss I cup wholegrain cubes with 1 tablespoon olive oil, a pinch of salt, pepper and garlic powder.
2.      Spread out on a baking sheet and toast at 325 degrees until crisp on the outside and lightly browned, about 15 minutes.
3.      In a blender combine yogurt, anchovy paste, Dijon mustard, Worcestershire sauce, lemon juice, garlic, Parmesan cheese, a pinch of salt and pepper.
4.      While blender is running add 2 tablespoon of oil in a steady stream.
5.      Blend until smooth.
6.      In a fry pan add reaming oil and over medium-high heat.
7.      Add shrimp, cherry tomatoes and sauté until the tomatoes are soft and the shrimp turns pink.
8.      In a large salad bowl, combine the lettuce, croutons, shrimp, and tomatoes.
9.      Add dressing and toss to coat.

ENJOY DAN:     BON-APPETITE!!



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