Ingredients
For Shrimp:
- 1 pound large shrimp, cleaned and deveined
- 3 tablespoons butter, melted
- 2 tablespoon blackened seasoning
For Salad:
- 2 cups hand-torn baguette or bread
- 3 tablespoons butter
- 2 romaine hearts, washed, dried and roughly chopped (about 3 cups)
- 1/4 cup caesar dressing, (store bought or homemade)
- 1/4 cup parmesan, shredded
- Salt and pepper, to taste
For Caesar Dressing (no anchovies required):
- 1 cup mayonnaise
- 1/3 cup parmesan cheese, grated
- 3 tablespoons fresh lemon juice
- 4 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 garlic cloves, grated
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
Instructions
- Make the Caesar dressing by combining all ingredients in a bowl and stirring until combined. Taste and adjust seasoning. (Flavors will build as dressing sits). Refrigerate until service.
- Tear bread into bite-sized pieces. Cook in butter over medium heat with a good pinch of salt and pepper until golden brown on all sides.
- Dry shrimp well with paper towels. Toss in melted butter to coat thoroughly, then sprinkle generously with blackened seasoning. Heat cast iron skillet over medium-high. Once very hot, add seasoned shrimp and cook for about 3 minutes, until a deep brown crust has formed on the shrimp. Flip and cook another 60-90 seconds, just until the shrimp is opaque. (Exact cooing times depend on the size of your shrimp.)
- Build salad by combining chopped lettuce with Caesar dressing in a large bowl. Toss to coat. Pile salad on large platter (or divide on individual plates), then top with blackened shrimp, homemade croutons and shredded parmesan. Serve with an extra crack of black pepper and more Caesar dressing on the side.
Notes
Storage: Store leftover components separately in airtight containers. Cooked shrimp keeps 2 days in the refrigerator. Dressing stays fresh up to 1 week. Croutons remain crispy for 3 days in an airtight container.
Make-Ahead: Prepare dressing up to 3 days in advance and croutons a day ahead. Cook shrimp just before serving for best texture.
Shrimp Size: Recipe works with any size shrimp – adjust cooking time accordingly. Large shrimp (16-20 per pound) need about 3 minutes first side, 90 seconds second side. Medium shrimp cook 30-45 seconds faster.
Using Frozen Shrimp: Thaw overnight in refrigerator or sealed in the package in a bowl of cold water for 20-30 minutes. Pat very dry before seasoning.
Heat Level: If your store-bought blackening seasoning is too spicy, cut it with paprika and garlic powder and add a pinch of brown sugar to reduce heat while maintaining flavor.
- Prep Time: 20
- Cook Time: 10
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1/3
- Calories: 343
- Sugar: 0.9 g
- Sodium: 5961.7 mg
- Fat: 23.7 g
- Carbohydrates: 1.9 g
- Protein: 31.3 g
- Cholesterol: 281.5 mg