Blackened Shrimp Kale Caesar
User Reviews
5
Blackened Shrimp Kale Caesar
Description
This salad starts by preparing a kale Caesar dressing from Greek yogurt, Parmesan cheese, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, garlic, and olive oil, blended until smooth and creamy. The kale is torn into bite-sized pieces and tossed with this dressing, then left to marinate briefly to soften the leaves.
Shrimp is coated in a mix of smoked paprika, oregano, garlic powder, onion powder, salt, black pepper, and crushed red pepper, then cooked in butter and olive oil to develop a blackened crust. The warm, flavorful shrimp is added atop the dressed kale.
This salad pairs the crisp, slightly bitter kale with the rich, tangy dressing and the smoky, spicy shrimp for a balanced combination. Shaved Parmesan garnishes brighten the presentation and add textural contrast.
Ingredients
kale caesar
- 1 to 2 kale stems removed and torn into pieces, bunches of curly green
- 4 garlic minced, cloves
- 3 tablespoons Greek yogurt
- 2 tablespoons Parmesan Cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lemon juiced
- 1/3 cup olive oil
- Parmesan Cheese for garnish, shaved
blackened shrimp
- 1 pound Shrimp raw, peeled and deveined
- 2 teaspoons smoked paprika
- 2 teaspoons oregano dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper
- 4 tablespoons unsalted butter melted
- 1 tablespoon olive oil
Instructions
kale caesar
- Tear, shred or chop the kale and place it in a bowl. You can actually chop it as much or as little as you like - depends on how you like to eat your kale salad!
- To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This will make more dressing than needed, but you can store it sealed in the fridge for about 3-4 days and stir well before using.)
- Add about 1/4 cup of the dressing (or even 1/3 to 1/2 cup if you use it on 2 bunches) on the kale to start and toss well to distribute, even massaging it with clean hands. Let it sit for 10 minutes. While the kale marinates in the dressing, cook your shrimp!
blackened shrimp
- Pat the shrimp dry with a paper towel.
- In a bowl, whisk together the paprika, oregano, salt, pepper, garlic powder, onion powder and crushed red pepper.
- Place the shrimp in a large bowl. Drizzle with the melted butter and toss well to coat. Sprinkle the seasoning all over the shrimp and toss well so they are all coated in the spices.
- Heat a large skillet over medium-high heat. Once hot, add the olive oil. Add the shrimp in a single layer (you may need to do this in batches) and cook until golden and crisp on each side, about 2 to 3 minutes per side. Do not overcook or the shrimp will be chewy!
- Remove the shrimp and place it on the kale salad. Garnish with shaved parmesan if you’d like!
User Reviews
Overall Rating
5
You'll Also Love
