Description
This sophisticated main course elevates a classic salad by pairing succulent, buttery seared prawns with crisp romaine hearts and a savory, zesty Caesar dressing. Perfect for a quick weeknight dinner or a light lunch, the contrast between the warm, golden-seared shrimp and the cold, refreshing greens provides a gourmet experience that is both satisfying and healthy. The dish focuses on high-quality ingredients and a simple searing technique that locks in moisture for perfectly tender results every time.
Ingredients
1 lb Large Shrimp, peeled and deveined
3 heads Romaine Lettuce, chopped
1/2 cup Parmesan Cheese, freshly grated
2 cups Sourdough Croutons
3 tbsp Extra virgin olive oil
2 tbsp Freshly squeezed lemon juice
2 cloves Garlic, minced
Salt and cracked black pepper to taste
Smoked paprika to taste
Instructions
Whisk the olive oil, lemon juice, minced garlic, a pinch of salt, and pepper in a medium bowl until emulsified.
Wash the romaine lettuce thoroughly in cold water and dry completely using a salad spinner.
Pat the shrimp dry with paper towels and season with salt, pepper, and smoked paprika.
Heat a heavy-bottomed skillet over medium-high heat with a tablespoon of olive oil.
Sear the shrimp for two minutes per side until gold and opaque.
Assemble the salad by tossing the lettuce with the dressing, followed by the garnishes of parmesan and croutons.
Top the salad with the warm seared shrimp and serve immediately.
Notes
Ensure the romaine is completely dry to keep the salad crisp. If you prefer a milder flavor, you can reduce the amount of garlic in the dressing. Store leftover dressing in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Pan-searing
- Cuisine: Modern American
Nutrition
- Serving Size: 1 salad bowl
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4.5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 165mg