Monday, January 12, 2009

The Shrimp Cesar

Shrimp marinated in lime, sautéed until lightly golden pink perfection with home made croutons, romaine, sliced thin red onion, and Parmesan curls all tossed in my white balsamic and tangerine oil vinaigrette. This salad is inspired from a Martha Stewart Living recipe, but then re-interpreted by yours truly. It is light refreshing, bursting in fresh flavors. The citrus livens things up, but you still get that Cesar salad fix. It makes for a perfect light meal, that is sure to please.
I have to take a second and talk about the olive oil that I use in this recipe; it is just incredible. It is tangerine olive oil from StoneHouse. It is a bright orange color with a sweet citrus-y aroma, still having the full-bodied complexity of olive oil. It livens up salads, or could be drizzled on top of fish or seafood. I used it in my re-interpretation of this Cesar salad, but I just recently used it on some roasted beets.
Here is a quick recipe for Shrimp Cesar; I don’t think it needs much explanation:
De-vein and peel wild gulf large prawns and toss with salt, pepper, lime juice and lime zest.
Sauté quickly in a sauce pan over high heat until pink and lightly caramelized. Be sure not to over cook.
Cut cubes of baguette, toss with olive oil and salt and bake at 450, until golden brown. I love homemade croutons, and it is a great way to use up day old bread.
Chop romaine and thinly slice red onions. Combine with croutons and toss with a vinaigrette of tangerine oil and white balsamic. (If you don’t have this fantastic olive oil, feel free to add orange zest, with a little orange juice to red wine vinegar and olive oil). Adjust seasoning with salt and pepper. Add shrimp and Parmesan curls. Plate, Serve and EAT!

To get StoneHouse oils, check out or visit the Ferry Building and stop by their stall.


Elra said...

Sounds delicious, and I will add orange zest in it.

Heather said...

ohhh. how cool... tangerine olive oil! the shrimp sounds delicious - and i don't even like shrimp :)

Anonymous said...

That is a perfect meal to add to my dinner menus. The oil and vinegar look delicious. Thanks for sharing.

sara said...

tangerine olive oil sounds great. I think I'll get some asap for my roasted beets! Thanks!!

Navita said...

the shrimps look so succulent
Hi First time here n u sure have a treasure trove of tips & great recipes...loved it n wud be back for sure.

Stopped by to say HI as i'm on a frend-making spree..;p
u c i'm new to the blogosphere..3 months old only. :)


Emily said...

Oh, wow! I was just thinking how shrimp sounded good. This looks like a delicious salad!

Vera said...

So fresh, crisp, and delicious! The tangerine oil sounds pretty amazing, too.

MrOrph said...

This is a must try creation Abby.

Kevin said...

Those oils sounds really nice and that shrimp salad looks good!

Lorraine @NotQuiteNigella said...

Ooh yes I can totally believe that about the tangerine oil! :) I once tried a blood orange olive oil and it was divine. This recipe looks so delicious! :)

Tartelette said...

Keep meaning to tell you that I made this the other night with shrimp we caught earlier in the year and we almost finished it all!

Manger La Ville said...

Tartelette: Wow - I am so impressed you caught your own shrimp. They must have been fabulous and fresh.

ila said...

i love their garlic olive oil. it's bread's best friend!