Cajun Shrimp Kale Caesar Salad
Everyone’s favorite caesar salad using hearty kale greens! And made even more epic with perfectly seasoned cajun shrimp.
Dovetailing tip: Make a double batch of the caesar dressing to use day 4 instead of making the caesar dressing in the Caesar Salad with Garlic Croutons.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 pound | medium shrimp, peeled and deveined |
| 2 tablespoons | olive oil |
| 2 cloves | garlic, minced |
| 2 teaspoons | cajun seasoning |
| kosher salt and freshly ground black pepper, to taste | |
| 1 bunch | of kale , tough stems removed, cut into ribbons |
| 1/2 cup | freshly grated parmesan |
| 2 cups | croutons, homemade or store-bought |
| 1/2 cup | mayonnaise* |
| 1/3 cup | freshly grated parmesan |
| 1/4 cup | freshly squeezed lemon juice |
| 2 tablespoons | olive oil |
| 1 teaspoon | Worcestershire sauce |
| 1 | anchovy fillet, rinsed, dried and chopped, optional |
| 2 cloves | garlic, minced |
| kosher salt and freshly ground black pepper, to taste |
Directions:
To make the dressing, whisk together mayonnaise, Parmesan, lemon juice, olive oil, Worcestershire, anchovy, garlic, salt and pepper, to taste; set aside.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.
To assemble the salad, place kale in a large bowl; top with shrimp, Parmesan, salt and pepper, to taste. Pour the dressing on top of the salad and gently toss to combine.
Serve immediately, garnished with croutons.
Source: damndelicious.net
