Bloody Caesar Shrimp Salad Recipes

Steps:

• In a large bowl, combine romaine, tomatoes and cheese; refrigerate until serving. In a shallow bowl, mix flour, salt and pepper. Add shrimp, a few pieces at a time, and toss to coat; shake off excess., In a deep skillet, heat 1/4 in. oil to 375°. Fry shrimp, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels., Drizzle dressing over romaine mixture and toss to coat. Top with shrimp. If desired, sprinkle with additional cheese and pepper; serve immediately.

Steps:

• For the garlicky croutons: Preheat the oven to 250 degrees F.
• Spread out the bread cubes in a single layer on a baking sheet. Drizzle with the garlic oil and sprinkle with salt and pepper. Bake, tossing the croutons once halfway through, until crisp, about 25 minutes. Set aside and cool completely.
• For the Caesar dressing: Put the garlic oil in a blender. Add the anchovies, mustard, vinegar, Worcestershire sauce, lemon juice, salt and pepper. Blend until smooth. Add the Parmesan and give it a quick blitz. (You want to retain some of the texture of the cheese.)
• For the salad: Peel and pit the avocados, then slice lengthwise into spears and sprinkle with some lemon juice to prevent browning. Set aside.
• Arrange the romaine in a line on a platter with the inside of each quarter-head of lettuce facing upward. Drizzle the dressing over the lettuce, allowing it to seep into the layers of leaves. Arrange the shrimp on top, along with the croutons. Scatter the cheese shavings and parsley leaves over the top. Squeeze the lemon half over the whole platter and serve.

Steps:

• Place 3 tablespoons celery salt in a thin layer in a small dish or shallow bowl. Take empty serving glasses and moisten their rims with a lime wedge. Dip rims in celery salt to coat. Shake off excess.
• In a pitcher, mix lime juice, Clamato juice, Worcestershire, hot pepper sauce, pepper, remaining celery salt, horseradish and vodka. Stir. Pour into glasses over ice.

Steps:

• Rim a 20 oz pint glass with the wedge of lime, and rim it with celery salt.
• Fill the glass 3/4 full with ice.
• Over the ice, put about 5 dashes salt and about 10 turns of freshly ground black pepper.
• Pour one good long pour of Worcestershire sauce over the ice, salt& pepper, along with about 3-5 dashes of Tabasco, or other hot pepper sauce.
• (Adjust the hot sauce to your taste).
• Pour 2 oz vodka into glass& top with Clamato juice.
• Serve with a wedge of fresh lime squeezed into the drink, and a slice of cucumber, (or celery), on the edge of glass for nibbling.

Steps:

• Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
• Meanwhile, in large bowl, stir together seasoning (from Suddenly Salad box), Bloody Mary mix and vodka until blended. Stir in cooked pasta, shrimp, cucumber and bell pepper. Cover and refrigerate 1 hour.
• To serve, place lemon and lime slices, mushrooms and olives on wooden skewers. Serve salad with skewers, beef jerky and celery sticks.

Steps:

• Preheat oven to 375 degrees. On a baking sheet, brush tortillas on both sides with 1 teaspoon oil. Season with 1/2 teaspoon chili powder, salt, and pepper. Bake until golden brown and crispy, turning once, 10 to 15 minutes. Remove from oven, and let stand until cool. When cool, break into pieces.
• Preheat broiler. In a medium bowl, toss shrimp and remaining teaspoons of oil and chili powder. Season with salt and pepper. Arrange shrimp in a single layer on a broiler pan. Broil 4 inches from heat until browned and no longer pink in the middle, 3 to 4 minutes.
• In a mixing bowl, whisk together mayonnaise, lime juice, cheese, anchovies, and up to 2 tablespoons water for desired consistency. Season with salt and pepper.
• In a large bowl, toss lettuce with as much dressing as desired. Garnish with shrimp, broken tortillas, and cheese.

Steps:

• Preheat oven to 375 degrees. Place tortillas on a baking sheet. Brush both sides with 1 teaspoon oil; sprinkle with 1/2 teaspoon chili powder, and season with salt and pepper. Bake until golden brown and crisp, turning once, 8 to 10 minutes. Let cool, then break into pieces.
• Heat broiler. In a large bowl, toss shrimp with remaining teaspoon each oil and chili powder. Season with salt and pepper. Lay shrimp flat on a broiler pan, and cook until browned and opaque throughout, turning once, 3 to 4 minutes.
• In a small bowl, whisk together mayonnaise, lime juice, Parmesan, anchovies, and up to 2 tablespoons water. Season with salt and pepper.
• To serve, toss lettuce with dressing. Divide among plates, and top each with shrimp and broken tortillas. Garnish with more Parmesan.