Summer Caesar

I'm so behind on posting it's pathetic. And I actually have some recipes to share! So I'm going to challenge myself to post every day during the week this week and try to get caught up.

First up---a summery shrimp Caesar salad.

I found this recipe on Everyday Food's website last week as I was browsing around looking for some quick and easy culinary inspiration. Work has been even more ridiculous than usual lately (last week was HORRIBLE) and I've been on the lookout for super quick and easy meals-- too often recently I come home too late and too tired to spend much time in the kitchen and we end up ordering pizza or going out to eat. Which is not good for my wallet or my waistline. So I'm try to find some easy dishes that take very little effort to put together.

This shrimp Caesar was even easier than I thought it would be. I bought frozen shrimp that had been already been peeled and deveined so all I had to do was thaw, toss with the garlic-lemon zest-olive oil mixture and roast in the oven with cubes of crusty bread. While that was cooking away, I made a quick and easy homemade Caesar dressing with an unlikely ingredient-- hard boiled egg yolk! It sounded so odd, I almost skipped it but I am so glad I didn't. Mashed up and then whisked into a mixture of garlic, lemon juice, Dijon mustard, and olive oil, it was the perfect emulsifier. Tossed with a little grated Parmesan and Romaine lettuce and you had a quick, easy, and delicious summer meal.

 

Shrimp Caesar Salad

Adapted slightly from Everyday Food

Ingredients:
3/4 lb shrimp, peeled and deveined
2 garlic cloves, minced
1 lemon
1/2 baguette, cut into cubes
1 hard-cooked egg yolk, mashed
1 teaspoon Dijon mustard
2-3 TBL grated Parmesan (to taste)
2 large hearts Romaine lettuce, chopped
Olive oil
Salt and pepper

1. Preheat oven to 450.
2. In a medium bowl, combine zest from lemon, 1 TBL olive oil, and 1 clove of minced garlic. Add shrimp and toss to coat. Spread on a rimmed baking sheet lined with aluminum foil. Add bread cubes. Cook until shrimp are cooked and bread cubes are golden and crunchy, about 7-8 minutes.
3. In a large bowl, combine remaining garlic, juice from the lemon, mustard, egg yolk and 2 TBL olive oil. Whisk until smooth. Stir in Parmesan. Add Romaine and toss to coat. Season with salt and lots of pepper.
4. Divide salad among plates and top with shrimp and croutons. Serve! (Makes 2 large main salads or 4 smaller side salads).