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Shrimp And Caesar Salad – Bon Appetit

Shrimp and Caesar Salad - Bon Appetit recipe image
This elegant Shrimp and Caesar Salad elevates the classic dish by adding succulent, poached shrimp for a protein-packed twist. The salad features crisp romaine lettuce tossed with homemade garlic-herb croutons and shaved Romano cheese, all coated in a rich, tangy Caesar dressing. The shrimp are gently poached with vermouth and pickling spices, ensuring they remain tender and flavorful without being overcooked. It is a perfect balance of textures and tastes, offering the crunch of fresh vegetables, the chew of golden croutons, and the sweetness of seafood. Ideal for a light summer dinner, a festive brunch, or a sophisticated weeknight meal, this recipe brings restaurant-quality flavor to your table with simple, high-quality ingredients.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 582.8
Dietary: Gluten-free
Description
This elegant Shrimp and Caesar Salad elevates the classic dish by adding succulent, poached shrimp for a protein-packed twist. The salad features crisp romaine lettuce tossed with homemade garlic-herb croutons and shaved Romano cheese, all coated in a rich, tangy Caesar dressing. The shrimp are gently poached with vermouth and pickling spices, ensuring they remain tender and flavorful without being overcooked. It is a perfect balance of textures and tastes, offering the crunch of fresh vegetables, the chew of golden croutons, and the sweetness of seafood. Ideal for a light summer dinner, a festive brunch, or a sophisticated weeknight meal, this recipe brings restaurant-quality flavor to your table with simple, high-quality ingredients.
Ingredients
  • 9 Rye Bread slices, crusts -thick ribs discarded, torn
Directions
  1. 1
    Preheat oven to 300&# 194;°F (149ðC).
  2. 2
    Brush bread slices with olive oil and cut into 1-inch cubes.
  3. 3
    Arrange cubes on a heavy large baking sheet.
  4. 4
    Bake until crisp and golden brown, about 10 minutes.
  5. 5
    Let croutons cool completely.
  6. 6
    Bring 3 cups water, 1/2 cup dry vermouth, 2 tablespoons pickling spice, and 4 flattened garlic cloves to a boil in a Dutch oven.
  7. 7
    Add 2 lbs uncooked large shrimp, peeled and deveined.
  8. 8
    Cook until just pink, about 2 minutes.
  9. 9
    Drain shrimp and transfer to a large bowl.
  10. 10
    Cover with plastic wrap and refrigerate until well chilled.
  11. 11
    Trim 3 large heads of romaine lettuce into bite-size pieces.
  12. 12
    In a large bowl, toss the lettuce, 10 cups freshly grated Romano cheese, cooled croutons, and chilled shrimp with Caesar dressing.
  13. 13
    Season with freshly ground pepper to taste.
  14. 14
    Divide the salad among plates.
  15. 15
    Top with paper-thin slices of Romano cheese if desired.
  16. 16
    Garnish with fresh lemon wedges.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 582.8kcal
% Daily Value *
Total Fat 7.4g12%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 1118.2mg47%
Total Carbohydrate 103.5g35%
Dietary Fiber 11.2g45%
Sugars 6.8g
Protein 19.1g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Croutons can be prepared 1 day ahead. Store in an airtight container at room temperature.

If dry vermouth is unavailable, substitute with dry white wine or fresh lemon juice for the shrimp poaching liquid.

Ensure shrimp are not overcooked; they should remain tender and pink.

For a vegan variation, omit the shrimp and Romano cheese, and use a vegan Caesar dressing.

Keywords: shrimp, caesar salad, romaine, croutons, seafood, lettuce, parmesan, dressing, garlic, vermouth, poached, dinner, light, classic, bon appetit, salad, protein, summer
Read it online: https://www.chefs-mate.com/recipe/shrimp-and-caesar-salad-bon-appetit/