Caesar Salad with Shrimp

Creamy Caesar Salad with Seared Shrimp

I thought spring was on it’s way, this past weekend my husband and I pruned our apple tree, hopefully it bears bushels this year.
We also planted some cool weather veg under the wee hoop houses we have in our garden. Some lettuce, spinach, arugula, radicchio, radishes and beets. And then on Sunday the temperature dropped again. So today’s recipe is perfect for a quick lunch, and it definitely has the vibrant colours to welcome spring. I absolutely love me a good Caesar salad, it’s tangy, it’s fresh, crunchy and is a staple here. Top it with bacon or as I often do, just have a huge bowl of lettuce all by itself. This fancied up version is topped with delicious spicy shrimp.

Caesar Salad with Shrimp
Caesar Salad with Shrimp

Caesar Salad with ShrimpCreamy Caesar Salad

1 head romaine lettuce [washed and chopped]

raw shrimp

1 tbsp creole chipotle rub

for the Creamy Caesar Dressing

1 tbsp mayonaise

2 tbsp buttermilk

juice of half a lemon

1 tsp dijon mustard

1/2 tsp anchovy paste or 2 anchovy fillets finely chopped

1/4 tsp or a couple of squirts of Worcestershire sauce

1 clove garlic grated or finely chopped

a handful of grated parmigiano reggiano

freshly ground pepper


For the dressing, place all ingredients in a jar, shake or mix with a fork.

For the shrimp, heat pan on medium high heat, rub the creole chipotle rub on each shrimp, sear in a hot pan for a few minutes each side or until cooked

To assemble salad, place lettuce in a bowl, drizzle with dressing, top with shrimp, add more shaved parmigiano reggiano if desired.

for the Creole Chipotle rub:

½ tsp salt

½ tsp cayenne

½ tsp chipotle powder

½ tsp sweet paprika

½ tsp granulated garlic

¼ tsp ground pepper

1 tsp granulated onion

½ tsp dried oregano

½ tsp dried thyme

Mix in a bowl.

{I usually make a lot more of these rub mixes and store them in a jar}

Creamy Caesar Dressing

Caesar Salad with Shrimp Caesar Salad with Shrimp


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