Cajun Shrimp Kale Caesar Salad
Everyone’s favorite caesar salad using hearty kale greens! And made even more epic with perfectly seasoned cajun shrimp. Dovetailing tip: Make a double batch of the caesar dressing to use day 4 instead of making the caesar dressing in the Caesar Salad with Garlic Croutons.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 123
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 123
1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons cajun seasoning
kosher salt and freshly ground black pepper, to taste
1 bunch of kale , tough stems removed, cut into ribbons
1/2 cup freshly grated parmesan
2 cups croutons, homemade or store-bought
1/2 cup mayonnaise*
1/3 cup freshly grated parmesan
1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
1 teaspoon Worcestershire sauce
1 anchovy fillet, rinsed, dried and chopped, optional
2 cloves garlic, minced
kosher salt and freshly ground black pepper, to taste
Directions:
To make the dressing, whisk together mayonnaise, Parmesan, lemon juice, olive oil, Worcestershire, anchovy, garlic, salt and pepper, to taste; set aside.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.
To assemble the salad, place kale in a large bowl; top with shrimp, Parmesan, salt and pepper, to taste. Pour the dressing on top of the salad and gently toss to combine.
Serve immediately, garnished with croutons.
Source: damndelicious.net
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.
To assemble the salad, place kale in a large bowl; top with shrimp, Parmesan, salt and pepper, to taste. Pour the dressing on top of the salad and gently toss to combine.
Serve immediately, garnished with croutons.
Source: damndelicious.net
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
