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Kale Caesar with Shrimp

Kale Caesar with Shrimp

Nutrition Facts
  • cal. (kcal) 505
Kale Caesar with Shrimp
  • Makes: 4 servings
  • Prep: 25 mins
  • Broil: 2 mins
  • Cook: 5 mins
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Ingredients

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  • 5 tablespoons extra-virgin olive oil
  • 5 tablespoons fresh lemon juice
  • 5 tablespoons grated Parmesan
  • 2 oil-packed anchovy fillets, drained
  • 1 teaspoon Dijon mustard
  • 1 clove garlic
  • 1 1/4 pounds colossal shrimp (with tails on; about 12 shrimp)
  • Pinch of salt
  • 4 diagonally cut 1/2-inch-thick slices of baguette (about 3 oz total)
  • 12 ounces Lacinato kale (tough stems discarded), cleaned and halved

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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 Shrimp

Servings 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.