Bread and Shrimp Skewers with Romaine Salad

20 Ratings
  • 5 4
  • 4 3
  • 3 10
  • 2 3
  • 1 0

This twist on a Caesar salad will satisfy kids as well as grown-ups. Lemony shrimp and a bright dressing make the dish a standout.

Everyday Food, March 2011

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
20 mins
total:
20 mins
Servings:
4
Advertisement

Ingredients

Directions

  • Preheat oven to 450 degrees. In a medium bowl, combine shrimp, half the garlic, lemon zest, and 1 tablespoon oil. Season with salt and pepper and toss to coat. In another medium bowl, toss bread with 1 tablespoon oil and season with salt and pepper. Thread shrimp and bread onto eight 8-inch wooden or metal skewers. Transfer skewers to a rimmed baking sheet and bake until shrimp is opaque throughout and croutons are golden, 7 minutes.

    Advertisement

  • Meanwhile, in a large bowl, combine remaining garlic, lemon juice, 2 tablespoons oil, egg yolk, and mustard; season with salt and pepper. Whisk until well combined; stir in Parmesan. Add romaine and toss to coat. Sprinkle salad with more Parmesan and serve alongside skewers.

Cook's Notes

Add 1 minced anchovy fillet to the dressing for authentic Caesar flavor, or use your favorite tender herbs.

Advertisement

Reviews (4)

20 Ratings
  • 5 4
  • 4 3
  • 3 10
  • 2 3
  • 1 0
Martha Stewart Member
02/06/2018
Oh my word!! This, to me, was one the best dishes I've ever made! I did as suggested and added anchovy - I used 2 fillets and added extra garlic to the dressing. The one thing I would change is maybe use just a little less lemon juice in the dressing. Other than that, this meal was simply perfect!! This goes into my rotation for sure!
Martha Stewart Member
01/15/2012
Our family LOVES this recipe! We add some chili flakes for a little extra kick. I use the caesar dressing all the time as well.
Martha Stewart Member
12/19/2011
I've made this one a few times now and really like it. I don't bother putting the shrimp on skewers. I do add anchovy paste to the dressing, and I use a raw egg yolk. Tastes authentic, lots of croutons.
Advertisement
Martha Stewart Member
07/21/2011
My family thought this was an excellent recipe! I used the 26-30 size shrimp, and used anchovy paste in the dressing. We grilled it on a medium heat charcoal grill. There is a lot of room to individualize the salad, by adding whatever fresh vegetables you have available around the edge of the plate. I added wedged fresh tomatoes, and a side of marinated cucumber salad. Serve with a well chilled Sauvignon Blanc or Pinot Gris wine!
© Copyright 2021 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 12/05/2021