Shrimp Caesar With Homemade Croutons

shrimp-caesar-homemade-croutons
Photo by Christopher Baker
Shrimp Caesar With Homemade Croutons 3.0 29 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 697 calories
    • Fat 38 g
    • Sat Fat 6 g
    • Cholesterol 186 mg
    • Sodium 1,138 mg
    • Protein 36 g
    • Carbohydrate 50 g
    • Sugar 8 g
    • Fiber 3 g
    • Iron 7 mg
    • Calcium 373 mg

Heat oven to 375° F. Toss the bread, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Bake, tossing once, until the bread is golden brown, 20 to 25 minutes. Let cool.

Meanwhile, on a second rimmed baking sheet, toss the shrimp, 1 tablespoon of the remaining oil, and ¼ teaspoon each salt and pepper. Bake until the shrimp are opaque throughout, 4 to 6 minutes. Let cool.

Whisk the mayonnaise, lemon juice, mustard, anchovies (if desired), Worcestershire sauce, garlic, ¼ cup of the Parmesan, the remaining 2 tablespoons of oil, and ½ teaspoon pepper in a large bowl. Add the romaine, shrimp, croutons, and the remaining ¼ cup of Parmesan and toss to combine. Serve immediately.

Ingredients

  1. Check 1 loaf country bread (about 12 ounces), cut into 3/4-inch pieces
  2. Check 6 tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 1 pound peeled and deveined large shrimp, raw
  5. Check 3 tablespoons mayonnaise
  6. Check 2 tablespoons fresh lemon juice
  7. Check 1 tablespoon Dijon mustard
  8. Check 4 anchovy fillets, finely chopped (optional)
  9. Check 2 teaspoons Worcestershire sauce
  10. Check 1 clove garlic, finely chopped
  11. Check 2 ounces grated Parmesan (1/2 cup)
  12. Check 1 small head romaine lettuce, torn (about 6 cups)

Directions

  1. Heat oven to 375° F. Toss the bread, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Bake, tossing once, until the bread is golden brown, 20 to 25 minutes. Let cool.
  2. Meanwhile, on a second rimmed baking sheet, toss the shrimp, 1 tablespoon of the remaining oil, and ¼ teaspoon each salt and pepper. Bake until the shrimp are opaque throughout, 4 to 6 minutes. Let cool.
  3. Whisk the mayonnaise, lemon juice, mustard, anchovies (if desired), Worcestershire sauce, garlic, ¼ cup of the Parmesan, the remaining 2 tablespoons of oil, and ½ teaspoon pepper in a large bowl. Add the romaine, shrimp, croutons, and the remaining ¼ cup of Parmesan and toss to combine. Serve immediately.