Quick and Tasty Shrimp Caesar Salad
The other night I wasn’t sure what to have for dinner, but I had a feeling it would involve the bag of shrimp in the freezer. Other than that, I had a few items that needed to get used before they went bad. Sometimes I find that these thrown-together, clean-out-the-fridge meals turn out to be some of my favorites….
The shrimp
While thawing the shrimp (a third of the large bag) under running water for ten minutes, I microwaved a few pieces of bacon until crispy. Then I chopped the bacon into small pieces along with two green onions, including the leaves and some of the white part. When the shrimp are defrosted, get a skillet over medium-high heat, with a turn of olive oil. Add shrimp and then a turn of bourbon. Or two. Then toss in bacon and onions and cook until shrimp turn peachy-pink. This doesn’t take long. Then remove from heat and crumble a bit of blue cheese over the mix.
The salad part
Wash romaine lettuce. Assemble one lemon, grated parmesan, olive oil, anchovy fillets, and garlic. In a food processor or small chopper, grind 1 clove of garlic (2 if you like it hot like me) and 2 anchovies. Add juice of half the lemon and blend. Then add a few tablespoons of the cheese and continue to blend as you stream in olive oil. Taste and add the other half of the lemon if you like it tart, as I do. Add salt and pepper to your preference. Then dress the greens. Now add the shrimp mixture on top. I served mine with some garlic naan from Trader Joe’s, which only takes a minute to heat in the oven.
Yum.
thrown-together, clean-out-the-fridge meal, shrimp caesar salad
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