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Shrimp Pasta Caesar Salad
Blanche Babinski, Minto, ND

8 ounces (2 1/2 cups) rotelle (twists)
1 pound fresh or frozen, medium sized cooking shrimp
4 ounces (1 cup) pea pods, cut in half, blanched
1/2 cup sliced green onions
2 1/4-ounce can sliced ripe olives, drained
1 1/2 cups garlic croutons
1/2 cup grated Parmesan cheese
6 cups torn romaine lettuce

Lemon Caesar Dressing:
1 teaspoon grated lemon peel
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
1 tablespoon dairy sour cream

Cook pasta as directed on package. Drain; rinse with cold water. Blanch pea pods by plunging into boiling water for 10 to 15 seconds, then into ice water. In large bowl, combine pasta, shrimp, pea pods, green onions, and olives; toss gently to combine.

In medium bowl, using wire whisk, blend all dressing ingredients except oil and sour cream. Gradually add oil, whisking constantly until smooth. Add sour cream, whisking until smooth. Pour dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors, stirring occasionally. Add croutons and cheese to salad; toss gently before serving. Serve over lettuce.

Serves 8.