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Shrimp and Caesar Salad
9 Rye bread slices, crusts trimmed
10 c Water
1/2 c Dry vermouth, dry white wine or fresh lemon juice
2 tb Pickling spice
4 Garlic cloves, flattened
2 lb Uncooked large shrimp, peeled and deveined
3 lg Heads romaine lettuce, thick ribs discarded, torn into bite-size pieces
3 c Freshly grated Romano cheese (about 12 oz)
Caesar Dressing (see separate recipe)
Freshly ground pepper
Paper-thin slices Romano cheese (opt.)
Fresh lemon wedges
Preheat oven to 300'F. Brush bread with oil. Cut into 1-inch cubes. Ar- range cubes on heavy large baking sheet. Bake until crisp and golden brown, about 10 minutes. Cool completely. (Croutons can be prepared 1 day ahead. Store airtight.)
Bring water, vermouth, pickling spice and garlic to boil in Dutch oven. Add shrimp and cook until just pink, about 2 minutes. Drain shrimp. Transfer to large bowl. Cover with plastic and refrigerate until well chilled.
Toss lettuce, grated Romano, croutons and shrimp with dressing in large bowl. Season with pepper. Divide among plates. Top with cheese slices if desired. Garnish with lemon wedges.
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