Old Bay Shrimp Caesar Salads
If you’ve never made real Caesar dressing, I recommend you try it. It is SO different from the bottled version, and is ridiculously simple to do. I used a blender, but you can definitely do it by hand with ease. The homemade croutons may seem like an extra unnecessary step, but trust me on this. When you bite into one, you’ll be glad you took the extra 10 minutes.
If you haven’t figured it out by now, I love Old Bay seasoning, and recommend that you just go to Sam’s Club and buy a giant container of it if you’re going to follow this blog. You’ll come out financially ahead.
Old Bay Shrimp Casear Salad
Servings: 0
Ingredients
- 2 egg yolks
- 2 T smooth dijon mustard
- 1 T anchovy paste
- 4 cloves of garlic pressed or finely minced if doing by hand
- Juice from 1/2 a lemon
- 2 tsp Worcestershire sauce
- 3 T balsamic vinegar
- 1 1/2 cup olive oil
- 3/4 cup parmesan cheese
- 1 lb large shrimp peeled
- 2 T Old Bay Seasoning
- Romaine lettuce freshly washed and torn
- 3 cups of French bread cubes
- 3 cloves garlic pressed
- 4 T butter
Instructions
- Add yolks, dijon mustard, anchovy paste, garlic, lemon, Worcestershire, and balsamic to a blender. With the blender running, slowly add olive oil, then parmesan cheese.
- In a large skillet over medium heat, melt the butter. Add garlic and sauté until fragrant. Add the bread cubes, tossing to coat in the butter and garlic. Continue to cook over medium heat until golden brown and crispy. Remove from pan.
- Meanwhile, toss your peeled shrimp with the Old Bay. In the same skillet that you cooked the croutons in, add 1 T olive oil to the pan and sauté until cooked through, about 3 minutes per side. (Conversely, you could grill the shrimp.)
- In a large bowl, toss the lettuce with a small amount of the dressing. If needed, add more, but the dressing will thin out when combined with the water on the lettuce (You can always add more, but you can't take away!). Add shrimp and croutons and toss again. Before serving, top with a sprinkle of parmesan cheese.
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