Latin Caesar With Shrimp
photo by Andi Longmeadow Farm
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 1⁄2 cup mayonnaise (I use Hellmans. You can either use regular or low fat)
- 2 garlic cloves, finely minced, divided
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon anchovy paste
- 1⁄4 teaspoon yellow pepper, Aji Amarillo, seeded and chopped (or more to taste)
- 1⁄4 cilantro, leaves chopped
- 1 tablespoon olive oil
- 1 1⁄2 lbs medum shrimp, peeled and deveined (40-50 per pound)
- salt & freshly ground black pepper, to taste
- 12 cups romaine lettuce, torn (about one large head)
- 2 cups plantain chips
- 1⁄3 cup black olives, sliced
- 1⁄3 cup parmesan cheese, grated
directions
- Put the mayo and 1 clove of garlic into a food processor or blender and process until smooth. While the processor is still running, add the vinegar, mustard, Worcestershire sauce, anchovy paste, aji amarillo and cilantro, then process until well blended. Transfer the dressing into a small bowl and cover with plastic wrap. Refrigerate until you're ready to serve.
- Heat the olive oil in a skillet over medium-high heat. Add the shrimp and cook, stirring, utnil they are almost completely cooked, curled and opaque - about 2-3 minutes. Add the remaining garlic and cook, stirring often, until the shrimp are completely opaque and cooked through and the garlic is fragrant - about another 1-2 minutes. Turn off the heat, sprinkle with some salt and pepper, and set aside to cool slightly (so the shrimp won't wilt the greens).
- Place the lettuce in a large bowl. Add the dressing, toss to coat, and divide the greens among your plates. Sprinkle each serving with some plantain chips, olives and cheese. Top with the shrimp and serve immediately!
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Reviews
-
From one salad gal to another, this is **IT**! Oh, mamma ~ this is nothing to put together, so easy, you could do it in the middle of the nite. The dressing is simply the **BEST**. I did find Aji, (at our local Wegmans) and used this, as well as every other ingredient. The plantains DO make this, you would think that they would add that much, but the taste combination coupled with the salad, shrimp, dressing, and olives are outstanding. I didn't have black olives, so used green pimiento filled, but other then that, just stuck exactly to the whole recipe. I hope people try this, because it is top-notch! Thanks, LIG! Made for ZWT 7
RECIPE SUBMITTED BY
LifeIsGood
United States
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!