Monday, August 8, 2011

Caesar Salad Linguine with Grilled Shrimp

Continuing my quest to make healthy, fresh and unique meals, I tried Caesar Salad Pasta, also from Cuisine at Home. This recipe calls for a can of anchovy fillets in order to make an authentic caesar dressing. I have never worked with anchovies before but I am happy to report they are easy to use and taste great. But I think you have to try it for yourselves because I was hesitant!

I had some trouble with the croutons - they burned on the grill! Next time, I would make skewers of shrimp only and croutons only, which is how I wrote the recipe below. I wouldn't alternate on the same skewer as the recipe says because the bread will burn before the shrimp is done.

8oz dry linguine
2 Tablespoons unsalted butter
1/4 cup olive oil
1/4 cup diced shallots
1 can (2 oz.) anchovy fillets in oil, minced
3 Tablespoons minced garlic
2 Tablespoons minced lemon zest
1 Tablespoon lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon red pepper flakes
8 cups chopped romaine lettuce
1/4 cup grated Parmesan
salt and pepper

Boil linguine in a large pot of salted water according to package directions; drain and set aside.

Melt butter with oil in a saute pan over medium heat. Add shallots and anchovies and cook until shallots are soft and anchovies melt, about 3 minutes. Add garlic; cook until fragrant, 1 minute.

Stir in lemon juice, zest, Worcestershire and pepper flakes. Toss linguine with sauce to coat.

Off heat, toss romaine and Parmesan with pasta and season with salt and pepper.

Serve pasta with grilled shrimp and croutons.

Grilled Shrimp & Crouton Skewers

1/2 cup olive oil
1 Tablespoon minced lemon zest
1 Tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
24 large shrimp, peeled, deveined, tails left on
24 cubes Italian baguette, 1-inch thick

Preheat grill to medium. Brush grill grate with oil.

Whisk together oil, zest, juice, salt and pepper in a medium bowl and set aside.

Thread shrimp on 4 metal skewers. Thread bread on 4 metal skewers. Brush all skewers with lemon oil. Grill, covered, 2-3 minutes per side.

*You can use wooden skewers as long as you soak them for at least 15 minutes before use or they will burn.*

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