Romaine lettuce appetizer with shrimp and Caesar dressing

Votes: 9

Time: 45 min.
Complexity: easily
Servings: 6 - 8

Ree Drummond suggests serving a Caesar salad with a new, unusual flavor as an appetizer. No need to shred the lettuce leaves: simply cut the romaine hearts into four lengthwise wedges, toss them generously with Parmesan dressing, making sure it oozes between the leaves, and top with shrimp and garlic croutons. Below are instructions for making the garlic croutons, and you can use any shrimp you have on hand, such as boiled or grilled. Another highlight of this salad is the avocado wedges. Arrange them among the romaine hearts and serve. It looks very impressive and tastes fantastic!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salad

1.5 avocados
Half a lemon + lemon juice for avocado
3 romaine lettuce hearts, trimmed and quartered lengthwise
700 g of cooked peeled shrimp (16-20)
0.5 tbsp. parmesan shavings
1/4 cup fresh parsley leaves

Garlic croutons

Half a loaf of crusty French bread, cut into cubes
1/4 cup olive oil with garlic
0.5 tsp coarse salt
0.5 tsp freshly ground black pepper

Caesar dressing

0.5 cup olive oil with garlic
4 anchovy fillets in oil
1 tbsp Dijon mustard
1 tbsp balsamic vinegar
1 teaspoon Worcestershire sauce
Juice of half a lemon
0.5 tsp coarse salt
1/4 tsp freshly ground black pepper
1/4 tbsp. grated parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, Anchovies, toast, lemon juice, balsamic vinegar, Parmesan cheese, romaine lettuce, Avocado

Cooking the dish according to the recipe:

Garlic croutons: Preheat oven to 120°C.

Arrange the bread cubes in a single layer on a baking sheet. Drizzle with garlic oil and season with salt and black pepper. Bake, stirring once halfway through, until the croutons are crisp, about 25 minutes. Set aside and cool completely.
Caesar dressing:

Pour the garlic oil into a blender. Add the anchovies, mustard, vinegar, Worcestershire sauce, lemon juice, salt, and black pepper. Blend until smooth. Add the Parmesan and blend briefly. The sauce should retain its cheesy texture.

Peel and pit the avocado, then slice it lengthwise into sticks and sprinkle with a little lemon juice to prevent browning. Set aside.

Arrange the romaine lettuce pieces in a row on a platter, with the inside of each quarter facing up. Drizzle the dressing over the lettuce pieces, allowing it to drizzle between the layers of leaves.
Top with shrimp and croutons. Sprinkle with shaved Parmesan and parsley leaves. Arrange the avocado slices, drizzle half a lemon over the entire dish, and serve.