Spicy Shrimp Caesar & BLT with Brioche Crouton Salads
Summer Salads! I have been getting two giant heads of Romaine every week through my Sustainable Harvest Farm CSA and they deserve to be topped with delicious things like bacon, brioche croutons, and blackened shrimp. This BLT Salad and Shrimp Caesar are crisp and light, perfect on warm, summer nights.
Spicy Shrimp Caesar Salad
Ingredients
- 1 large head or 2 hearts of romaine lettuce, cleaned and cut into 1-inch pieces
- parmesan cheese, shaved, to garnish
Caesar Dressing
- 2 garlic cloves, minced
- 2 anchovies or 1 tsp anchovy paste
- 1 lemon, juiced
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 3/4 cup mayonnaise
- 1/2 cup parmesan cheese, grated
- salt and pepper, to taste
Spicy Shrimp
- 1 lb large shrimp, peeled and deveined
- 2 tsp creole seasoning
- olive oil, for cooking the shrimp
Instructions
- In a small food processor, blend the garlic cloves and anchovies just to get them started. Add the lemon juice, mustard, Worcestershire, mayonnaise, and Parmesan, and blend again. Season to taste with salt and pepper.
- Season the shrimp with the Creole seasoning. Heat olive oil in a skillet over high heat and sear the shrimp for 2-3 minutes, then flip and cook until done, about 2 minutes more. Remove from heat.
- To dress the salad, toss the romaine lettuce in a large bowl and add the dressing a spoonful at a time. Toss to coat and season with additional salt and pepper. Garnish with shaved Parmesan cheese, top with the shrimp, and serve.
BLT Salad with Brioche Croutons
Ingredients
- 1 lb bacon
- 1 large head of romaine lettuce, cut into ribbons
- 1 pint of grape or cherry tomatoes, halved
- ranch dressing, store-bought or homemade
Brioche Croutons
- 6 slices brioche bread, cubed
- 2 tbsp olive oil
- salt and pepper
Instructions
- Cut the bacon into 1-inch pieces and cook in a skillet until brown and crisp. Remove with a slotted spoon and drain on paper towels.
- Preheat the oven to 350 degrees. To make the croutons, toss the cubed bread with olive oil and salt and pepper. Bake for 12-15 minutes, until croutons are crisp and golden brown.
- To serve, toss the lettuce with ranch dressing and season with salt and pepper. Top with the bacon, tomatoes, and croutons.
