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Creamy Caesar Salad with Spicy Croutons and Shrimp

Spice up your Caesar salad with spicy croutons and Cajun shrimp.
Serves: 6 servings
  • ½ cup nonfat mayonnaise
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon anchovy paste (I just threw in 2 anchovies)
  • 1 garlic clove, finely minced
  • ¼ teaspoon pepper
  • 2 teaspoons olive oil
  • ¾ teaspoon Cajun seasoning (recipe follows)
  • 1 garlic clove, minced
  • 2 cups (3/4-inch) sourdough bread cubes
  • 1 lb peeled, deveined shrimp
  • 2 teaspoons Cajun seasoning
  • 18 cups torn romaine lettuce
  • ⅓ cup (1⅓ ounces) grated fresh Parmesan cheese
Cajun Seasoning:
  • 2½ tablespoons paprika
  • 4 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper
  • 1 teaspoon ground red pepper
  1. Combine the mayonnaise, vinegar, mustard, Worcestershire sauce, anchovy paste and garlic in a food processor and process until well blender. Transfer to a bowl, cover, and refrigerate for at least 1 hour.
  2. Preheat the oven to 400F. In a bowl, combine the olive oil, Cajun seasoning and garlic clove. Microwave on high for 20 seconds. Add the bread cubes and toss to coat. Spread into single layer on a baking sheet and bake until golden brown, about 15 minutes.
  3. Toss the shrimp with the 2 teaspoons of cajun seasoning. Grill the shrimp until cooked through. Remove to cool.
  4. Place the lettuce in a large bowl. Add the dressing and toss to coat. Sprinkle with the cheese, shrimp and croutons.
Cajun seasoning:
  1. Combine all the seasoning ingredients in a ziptop bag and shake to combine.

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