Caesar Salad With Spicy Shrimp |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Everyday Food January/February 2004 Ingredients:
4 (5 inch) corn tortillas |
2 teaspoons canola oil |
1 1/2 teaspoons chili powder |
coarse salt |
pepper |
3/4 lb medium shrimp, peeled and deveined |
1/3 cup reduced-fat mayonnaise |
2 tablespoons fresh lime juice |
2 tablespoons grated parmesan cheese, plus more for garnish |
4 anchovy fillets, rinsed and minced |
1 large head romaine lettuce, cut into 1-inch pieces |
Directions:
1. Preheat oven to 375°.
2. Place tortillas on a baking sheet. Brush both sides with 1 teaspoon oil; sprinkle with 1/2 teaspoon chili powder, and season with salt and pepper.
3. Bake until golden brown and crisp, turning once, 8 to 10 minutes.
4. Let cool, then break into pieces.
5. Heat broiler.
6. In a large bowl, toss shrimp with remaining teaspoon each oil and chili powder. Season with salt and pepper.
7. Lay shrimp flat on a broiler pan, and cook until browned and opaque throughout, turning once, 3 to 4 minutes.
8. In a small bowl, whisk together mayonnaise, lime juice, Parmesan, anchovies, and up to 2 tablespoons water. Season with salt and pepper.
9. Toss lettuce with dressing. Divide among 4 plates, and top each with shrimp and broken tortillas. Garnish with more Parmesan.
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