Spice up your Caesar salad with spicy croutons and Cajun shrimp.
Serves: 6 servings
Ingredients
Salad:
- 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
Instructions
- 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.
- 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.
- Toss the shrimp with the 2 teaspoons of cajun seasoning. Grill the shrimp until cooked through. Remove to cool.
- Place the lettuce in a large bowl. Add the dressing and toss to coat. Sprinkle with the cheese, shrimp and croutons.
Cajun seasoning:
- Combine all the seasoning ingredients in a ziptop bag and shake to combine.
