Caesar Salad with Shrimp
Shaved Brussels Sprouts & Roasted Garlic Croutons
Cooking time
20 minutes
Servings
4
Calories
620 /serving
This is where the mighty Caesar salad takes on tiny (but also mighty) shrimp, and everyone wins. Fans of the classic will appreciate some slight alterations in this version: curly leaf lettuce nestles up to thinly sliced Brussels sprouts to replace traditional romaine. Dress them with golden roasted garlic croutons, juicy shrimp and the most creamy Caesar vinaigrette the family can imagine. We’ve pulled out all the stops to make this a family-friendly salad with finesse.
We will send you:
- 450g Shrimp (BAP-certified)
- 1 Lemon
- 1 Head of curly leaf lettuce
- 100g Shaved Brussels sprouts
- 15g Minced roasted garlic
- 100g Radishes
- 90ml Caesar vinaigrette
- 25g Shaved Parmesan (contains rennet)
- 2 Ciabatta baguettines
Contains: Barley, Eggs, Milk, Mustard, Shrimp, Wheat
You will need:
Large pan (non-stick if possible)
Zester
Salt & pepper (S&P)
Oil
Total Fat
24 g
Saturated Fat
4 g
Sodium
1520 mg
Total Carb
71 g
Sugars
3 g
Protein
30 g
Fibre
2 g
Preparation
Mise en place
Zest and cut the lemon into 6 wedges. Halve the radishes lengthwise; thinly slice crosswise. Medium-dice the ciabatta. In a small bowl, combine the garlic and 1 tbsp oil.
Make the croutons
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the ciabatta and S&P. Toast, stirring frequently, 5 to 7 min., until golden brown (add more oil to the pan if necessary). Add ½ the garlic mixture and cook, stirring frequently, 1 to 2 min., until fragrant. Transfer to a plate and reserve the pan.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Add the lemon zest, remaining garlic mixture and juice of 2 lemon wedges; toss well. Transfer to a plate.
Make the salad & serve
Roughly chop the lettuce. In a large bowl, combine the vinaigrette and 1 tbsp water. Add the lettuce, radishes, Brussels sprouts, croutons and S&P; toss well. Divide the salad between your plates. Top with the shrimp. Garnish with the cheese and remaining lemon wedges. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
