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Caesar Salad with Shrimp

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Preparation : 20 min Cooking : 15 min
230 calories/serving
  • Can be done in advance
  • Easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Kid-friendly
  • Diabetes-friendly

Ingredients

2 tbsp olive oil 30 mL
2 anchovy fillets, minced 8 g
1 clove garlic, crushed
1 egg yolks
1 tsp Dijon mustard 5 mL
3 drops Tabasco sauce
1 tbsp wine vinegar 15 mL
1 slice bacon, chopped 20 g
14 shrimp, medium-large 140 g
1/2 Romaine lettuce, torn into bite-size pieces 280 g
paper towels
aluminum foil
salt [optional]
ground pepper to taste [optional]

Method

Make the dressing:

  1. Drain the anchovy fillets, pat them dry on a paper towel, then mince.
  2. In a small saucepan heat one tablespoon of the olive oil over moderately low heat. Add the crushed garlic then cook 2-3 min until it is softened. Add the minced anchovies, then stir and mash them 1 min to form a paste. Set aside.
  3. Separate the egg yolk(s) from the white(s). (Set aside the white(s) in a jar in the refrigerator or freezer for future use in another recipe).
  4. In a bowl, whisk together the yolk(s), mustard, vinegar, and Tabasco sauce. Add the remaining olive oil in a stream, whisking until the dressing is emulsified. Add the garlic and anchovy paste. Add salt and pepper to taste. Set aside.

Dress the salad:

  1. In a nonstick pan, fry the chopped bacon until crisp. Set aside on a paper towel to absorb the excess fat. Add the shrimp to the pan then sauté, with stirring until they are opaque throughout and pink-coloured, 3-4 min. Season with salt and pepper.
  2. Wash the romaine lettuce, then spin-dry. Reserve the outer leaves for another use. Tear the pale-green inner leaves into bite-size pieces.
  3. In a salad bowl, toss the romaine lettuce with the bacon bits and the dressing until the salad is well combined. Arrange the shrimp over the salad and serve.

Nutrition Facts Table

per 1 Serving (230g)

Amount

% Daily Value

Calories

230

Fat

15 g

24 %

Saturated 2.9 g
+ Trans 0 g

15 %

Cholesterol

240 mg

Sodium

410 mg

17 %

Carbohydrate

5 g

2 %

Fibre

3 g

11 %

Sugars

2 g

Protein

19 g

Vitamin A

108 %

Vitamin C

55 %

Calcium

9 %

Iron

28 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 ¼ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 servings

Claims

This recipe is :
Free  :
Added Sugar, Trans Fat
Low  :
Calories, Saturated Fat
Source of  :
Calcium, Copper, Fibre, Manganese, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D
Good source of  :
Magnesium, Phosphorus, Potassium, Zinc
Excellent source of  :
Folacin, Iron, Niacin, Selenium, Vitamin A, Vitamin B12, Vitamin C, Vitamin E, Vitamin K

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 2
Fats 2 ½

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