Garlic Shrimp Caesar Salad in a Parmesan Bowl
Total preparation time: 30 Minutes
Serves: 4Ingredients:
- 3/4 cup Parmesan Cheese
- 2 Pasteurized egg yolks
- 6 Anchovy filets
- 2 Cloves of garlic - chopped
- 1/2 cup Grated Parmesan Cheese
- 2 tablespoons Lemon Juice
- 1 cup Olive Oil
- 1/4 cup Cold Water
- 4 Jumbo shrimp - peeled & cut in half vertically
- 4 tablespoons Butter, cubed
- 2 Garlic Cloves - chopped
- 1/2 cup Parsley, chopped
- 2 Heads of Romaine Lettuce, diced
- 1/2 cup Croutons
- 1 Tomato, diced
Steps:
- Make Parmesan Bowls*
MAKE THE DRESSING:
1. In a blender, put egg yolks , anchovies, garlic and Parmesan cheese. Blend for 30 seconds
2. Drizzle in lemon juice, then olive oil and finally - cold water. Blend until well incorporated. S&P to taste.
- Saute Shrimp-
1. In a non-stick frying pan over high heat, add butter, garlic and shrimp. Cook shrimp approximately 2 minutes or until pink throughout.
2. In a small bowl, lightly toss shrimp, parsley and two tablespoons dressing.
3. To finish, toss the romaine with the remaining dressing and place in Parmesan bowls.
4. Top the salad with shrimp, croutons and tomatoes. Serve immediately.
- *Parmesan Bowls
To make Parmesan bowls, preheat oven to 350. Spray sheet pan with non-stick cooking spray. Divide and shape Parmesan cheese into 4 flat circles. Cook until cheese begins to melt and bubble (approx. 3-5 minutes). Just as it begins to bubble, remove from oven and immediately form Parmesan circles on an upside down glass. Let cool.