Kale Caesar with Shrimp
- cal. (kcal) 505
- Makes: 4 servings
- Prep: 25 mins
- Broil: 2 mins
- Cook: 5 mins
extra-virgin olive oil
fresh lemon juice
oil-packed anchovy fillets, drained
colossal shrimp (with tails on; about 12 shrimp)
Pinch of salt
diagonally cut 1/2-inch-thick slices of baguette (about 3 oz total)
Lacinato kale (tough stems discarded), cleaned and halved
- Heat broiler. In a mini chopper or the small bowl of a food processor, combine 4 tbsp oil, 3 tbsp each lemon juice and Parmesan, the anchovies, mustard and garlic. Pulse until blended and smooth.
- Toss shrimp with 1 tbsp oil, 2 tbsp lemon juice and pinch of salt. Place bread on a baking sheet. Spritz with nonstick olive oil spray and sprinkle each slice with 1/2 tbsp Parmesan. Broil 2 minutes.
- Meanwhile, heat a large stainless skillet over medium-high to high. Add shrimp; cook 2 to 3 minutes. Flip and cook 2 minutes, until cooked through.
- Toss kale with half the dressing. Divide among 4 plates, top with shrimp and drizzle with remaining dressing. Serve with Parmesan-topped toasts.
Nutrition Information for Kale Caesar with ShrimpServings Per Recipe: 4
PER SERVING: 505 cal., 21 g total fat (4 g sat. fat), 808 mg sodium, 43 g carb. (4 g fiber), 40 g pro.