Ingredients for Latin Caesar With Shrimp
- 1/4 cup mayonnaise
- Garlic Cloves
- Red Wine Vinegar
- 1/2 teaspoon Dijon mustard
- Worcestershire Sauce
- Anchovy Paste
- 1/2 teaspoon finely minced yellow bell pepper (optional substitute for aji amarillo)
- Cilantro
- 4 tablespoons olive oil
- 1 pound shrimp, peeled and deveined
- Salt & Freshly Ground Black Pepper
- 1 head romaine lettuce
- 2 ripe plantains, sliced into 1/4-inch thick chips
- Black Olives
- 1/2 cup grated Parmesan cheese
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How to Make Latin Caesar With Shrimp
- Cook shrimp: In a saucepan, bring 1 cup of water to a boil. Add 1 pound of shrimp and cook for 2-3 minutes, or until pink and opaque. Drain and set aside.
- Prepare Plantain Croutons: If using plantains, preheat oven to 375°F (190°C). Slice plantains into 1/4-inch thick chips. Toss with 1 tablespoon olive oil and a pinch of salt. Bake for 15-20 minutes, flipping halfway, until crispy.
- Make the dressing: In a small bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons olive oil, 2 tablespoons lime juice, 1 teaspoon aji amarillo paste (or 1/2 teaspoon yellow bell pepper, finely minced), 1 clove garlic (minced), 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Assemble the salad: In a large bowl, combine 1 head of romaine lettuce (chopped), 1 cup croutons (plantain or regular), 1/2 cup grated Parmesan cheese, and the cooked shrimp.
- Dress the salad: Pour the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
10g
Fat
13g
Carbs
3g
