Cooking Index - Cooking Recipes & IdeasSouthwestern Caesar Salad With Sauteed Shrimp Recipe - Cooking Index

Southwestern Caesar Salad With Sauteed Shrimp

If you prefer a little more heat in your salad, add some minced seeded jalapeņo to taste.

Type: Fish, Shellfish
Courses: Salads
Serves: 4 people

Recipe Ingredients

20 cups 4740mlShrimp - shelled, deveined, (large)
  Tails left on
7 tablespoons 105mlVinaigrette
  Salt - to taste
  Freshly-ground black pepper - to taste
2   Romaine lettuce hearts - chilled, and (large)
  Cut crosswise in 3/4" slices
1 1/4 cups 182g / 6.4ozGrated habanero or jalapeño Jack cheese
8   Anchovies - (optional), rinsed,
  And patted dry
20   Tortilla chips
4   Lemon wedges - for garnish
2 tablespoons 30mlRed wine vinegar
2 tablespoons 30mlBalsamic vinegar
1 tablespoon 15mlLemon juice
1/2 teaspoon 2.5mlSalt
1/2 cup 118mlOlive oil
1 teaspoon 5mlFinely-minced garlic
  Freshly-ground black pepper

Recipe Instructions

To make the vinaigrette: Combine vinegars, lemon juice and salt in small jar. Shake until salt is dissolved. Add oil, garlic and pepper. Shake well. (Can be made two days ahead and refrigerated.) Before using, let come to room temperature and shake vigorously. (Makes 3/4 cup)

Put shrimp in resealable plastic bag with 2 tablespoons well-stirred Vinaigrette. Make sure Vinaigrette evenly coats shrimp. (Can be cooked immediately or marinated up to 4 hours, refrigerated.)

Heat large nonstick skillet over medium-high heat. Add shrimp and Vinaigrette. Season lightly with salt and pepper. Stir-fry until opaque, about 2 to 3 minutes. Remove from heat.

Toss lettuce with remaining well-stirred Vinaigrette. Add 3/4 cup cheese. Toss well. Taste and season with salt and pepper, if desired.

Divide among four dinner plates. Garnish each plate with 2 anchovies (if using), sprinkle on remaining cheese. Top each with 5 shrimp and drizzle remaining tablespoon Vinaigrette over shrimp, dividing evenly. Tuck 5 chips into each salad and garnish with lemon wedges. Serve immediately.

This recipe yields 4 servings.

Each serving: 452 calories; 357 mg sodium; 114 mg cholesterol; 39 grams fat; 5 grams carbohydrates; 21 grams protein; 0.79 gram fiber.

The Los Angeles Times, 08-11-1999


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