Wednesday, July 15, 2009

Shrimp Caesar Salad

Today is my first blogiversary - my one year anniversary of food blogging. I had initially planned for some celebration. Perhaps a giveaway or a round-up of some of my personal favorites that I have made and blogged over the last year. But that was not to be. This summer has sucked me dry, and I'm lucky if I can think straight enough to fix something for dinner. Don't get me wrong; I absolutely love what I'm doing. But it just so happens that the self-care that is necessary after dealing with death, dying, and sickness all day trumps catching up on my Google Reader or making new recipes.

So I come bearing this humble Caesar salad with shrimp. The way I made it (with pre-cooked frozen shrimp and with store-bought croutons), it's a no-cook meal. This was my first time making Caesar dressing from scratch, and I found this recipe a bit fishy but with a good strong flavor. Joe has also given his approval for salads as dinners, as long as it includes protein and bread. I served this with a small loaf of French bread and a crisp vinho verde.

Shrimp Caesar Salad
adapted source: Cooking Light, July 2009

6 cups torn Romaine hearts
1 lb shrimp, pre-cooked and thawed
1 (2 oz) can anchovy fillets, drained
2 tbsp grated Parmesan cheese
2 tbsp red wine vinegar
2 large pasteurized egg yolks
1 garlic clove
4 tbsp olive oil
1/4 tsp salt
1/2 - 1 cup croutons, as desired

Pat anchovy fillets dry with a paper towel. Combine fillets, cheese, and next 3 ingredients (through garlic) in a blender; process until smooth. With blender on, add remaining 1/4 cup oil, 1 tablespoon at a time; process until smooth. Combine croutons, shrimp, and lettuce in a large bowl. Drizzle salad evenly with dressing to your liking; toss to coat. Sprinkle salad mixture evenly with salt; toss to combine. Serve immediately. You may have some leftover dressing, as I did.