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Kale Caesar salad with Spicy Shrimp

Kale Caesar salad with Spicy Shrimp


  • Author: Lindsay Cola (Tippens)
  • Yield: 2 1x
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Ingredients

For the Salad:

  • 1 bunch of kale, stems removed and finely chopped
  • 1/4 c fresh parmesan

For the shrimp:

  • 1215 raw shrimp, peeled and deveined
  • salt, pepper, red pepper flakes

For the Dressing:

  • 6 T olive oil
  • Juice of 3 large lemons
  • 2 T worsheshire sauce
  • 1 1/2 tsp anchovy paste (or 2 anchovy fillets, finely chopped)
  • 4 cloves garlic, minced
  • salt and pepper, to taste
  • 1/4 c yellow mustard
  • 1 egg (room temp)

Instructions

  1. Add chopped kale to a large mixing bowl; set aside.
  2. Season shrimp with salt, pepper, and red pepper flakes; set aside.
  3. To prepare dressing, add first 4 ingredients to a medium sized mixing bowl. *If using whole anchovies, use a fork to smash anchovies into the liquid.
  4. Add garlic, salt, pepper, and mustard, and whisk to combine.
  5. Now add the egg and continue whisking until Smooth and creamy. Adjust salt and pepper, to taste.
  6. Pour the desired amount of caesar dressing over the chopped kale and toss to evenly coat.  Set aside.
  7. Heat up a few T butter or olive oil in a large non-stick skillet over medium high heat.  When hot, add shrimp and cook for about 2 minutes per side, until pink and cooked through.
  8. Divide the kale into two bowls, top with cooked shrimp and fresh parmesan.
  9. ENJOY!!!

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