Recipe: Caesar Salad with Spicy Shrimp and Tortilla Croutons

CAESAR SALAD WITH SPICY SHRIMP

"Using light mayonnaise (and a bit of water) in the dressing considerably reduces the calories and fat. Lime juice and chili powder contribute unexpected flavor notes while still keeping the whole thing light. Here's another calorie saver: The salad is topped with baked corn tortillas, broken into pieces, instead of the usual buttery croutons."



4 corn tortillas (5-inch)
2 teaspoons vegetable oil, such as safflower
1 1/2 teaspoons chili powder
Coarse salt and ground pepper
3/4 pound medium shrimp, peeled and deveined
FOR THE SALAD:
1/3 cup light mayonnaise
2 tablespoons fresh lime juice
2 tablespoons grated Parmesan cheese, plus more for serving
4 anchovy fillets, rinsed and minced
1 to 2 tablespoons water
1 large head romaine lettuce (1 1/2 pounds), torn into pieces

Preheat oven to 375 degrees F.

Place tortillas on a baking sheet. Dividing evenly, 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. Set aside.

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 opaque throughout and lightly browned, turning once, 3 to 4 minutes.

Meanwhile, in a small bowl, whisk together mayonnaise, lime juice, Parmesan, anchovies. and 1 tablespoon water, adding more water as needed to reach desired consistency. Season with salt and pepper.

In a large bowl, toss lettuce with dressing. Divide among four plates, and top each with shrimp and broken tortillas. Serve with more Parmesan.

Makes 4 servings

Per serving: 282 calories, 12.6 g fat (1.8 g saturated fat), 23.6 g protein, 18.6 g carbohydrates, 4.3 g fiber


Used by permission to Recipelink.com from Clarkson Potter
Source: Everyday Food: Light from the Kitchens of Martha Stewart Living Magazine