Quantity Shrimp Caesar Salad__

shrimp caesar salad

 

This large quantity Shrimp Caesar Salad recipe with perfectly cooked shrimp will serve a crowd of 20. 

The easy and traditional Caesar Salad Dressing recipe whisks together in a snap.  

The salad dressing contains uncooked eggs, so you may wish to omit the eggs if you have food safety concerns.  If you like, substitute similar amounts of chicken, turkey or bacon for the shrimp.  Grilled shrimp are outstanding in this salad

Make Ahead

  • Cook shrimp 1 day in advance.  Do not peel.  Store chilled in tightly covered container

  • Caesar dressing an be prepared up to 1 day in advance.   Store chilled in covered container.  Whisk before serving.






Quantity Shrimp Caesar Salad Recipe

Makes approximately 18-20 1-cup servings

1/2 cup fresh lemon juice or dry white wine
Lemon slices
4 garlic cloves, crushed but not chopped
2-3 pounds medium shrimp, unpeeled
3 large heads romaine lettuce, thick ribs removed, torn into bite-sized pieces
3 cups grated Romano or Parmesan cheese
Caesar Dressing
Plain or garlic croutons
Freshly ground black pepper
Thin slices Romano or Parmesan cheese
Lemon wedges

To Prepare the Shrimp:
Fill a large stockpot or Dutch oven with water about half full.  Add lemon juice or wine, lemon slices, bay leaf and garlic and bring to a slow boil. For added taste allow the water to simmer for 10-15 minutes before adding shrimp to allow the seasonings to flavor the water.

Add shrimp and cook until just pink about 2-3 minutes. Stir occasionally to assure even cooking.  Drain immediately, transfer to a large bowl.  Let cool slightly, then peel and devein if necessary.  Cover and refrigerate until chilled

For the Salad:
Pour about half of the Caesar salad dressing into a large salad bowl or bowls.  Add the torn lettuce and grated cheese.  Toss gently to coat lettuce leaves. 

Add the croutons and shrimp and toss again gently.   Season with freshly ground black pepper and salt if needed.  Serve chilled with remaining dressing. 


 

Caesar Salad Dressing
If you have food safety concerns, you may wish to omit the eggs
Makes 2 cups

3 large eggs, room temperature
3 tablespoons Dijon mustard
5 garlic cloves, pressed or finely minced
1 tablespoon Worcestershire sauce
3/4 teaspoon anchovy paste
1 cup extra virgin olive oil
2 tablespoons fresh lemon juice
Hot pepper sauce to taste

Whisk first 5 ingredients in a medium bowl until well incorporated.  Gradually whisk in oil, lemon juice and hot pepper sauce.  Serve at once or refrigerate


Top of Quantity Shrimp Caesar Salad


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