Caesar Salad with Shrimp
Ingredients
Method
Make the dressing:
- Drain the anchovy fillets, pat them dry on a paper towel, then mince.
- 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.
- 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).
- 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:
- 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.
- Wash the romaine lettuce, then spin-dry. Reserve the outer leaves for another use. Tear the pale-green inner leaves into bite-size pieces.
- 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
15 % |
Cholesterol 240 mg |
Sodium 410 mg 17 % |
Carbohydrate 5 g 2 % |
Fibre 3 g 11 % |
Sugars 2 g |
Net Carbs 2 g |
Protein 19 g |
Vitamin A 108 % |
Vitamin C 55 % |
Calcium 9 % |
Iron 28 % |
Claims
This recipe is :- Excellent source of :
- Folacin, Iron, Niacin, Selenium, Vitamin A, Vitamin B12, Vitamin C, Vitamin E, Vitamin K
- Good source of :
- Magnesium, Phosphorus, Potassium, Zinc
- Source of :
- Calcium, Copper, Fibre, Manganese, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D
- Low :
- Calories, Saturated Fat
- Free :
- Added Sugar, Trans Fat
DIABETES Exchange
Food Group | Exchanges |
---|---|
Vegetables | ½ |
Meat and Alternatives | 2 |
Fats | 2 ½ |