Caesar or ‘Bloody Caesar’ is one of Canada’s favorite cocktails, which originated in Calgary in the 60s—it’s a spin-off of a Bloody Mary typically made with hot sauce, Worcestershire, various spices and garnishes and, most importantly, a mixture of tomato and clam juice. It’s salty and spicy and flavorful so Molly’s taking all that goodness and turning it into salad form with marinated shrimp and a creamy Caesar-inspired vinaigrette.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 cup Clamato
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons (10 grams) drained horseradish
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1/2 teaspoon celery salt
- 1 pound (453 grams) peeled and deveined large shrimp, tail on
- 2 tablespoons extra-virgin olive oil
- 3 cups cubed sourdough bread (about 3 ounces/84g)
- 5 tablespoons extra-virgin olive oil
- 1 teaspoon celery salt, divided
- 1/4 cup (60 grams) mayonnaise
- 1/2 lemon, juiced
- Hot sauce, to taste
- 1 head romaine lettuce, roughly chopped
- 1 cup (175 grams) halved grape or cherry tomatoes
- 2 stalks celery (100 grams), thinly sliced on the bias, plus 1/4 cup inner celery leaves
- 1/2 cup (84 grams) pickled green beans, cut into 1-inch segments
- 1/3 cup (45 grams) pitted, small green olives
- 4 slices cooked bacon (110 grams), coarsely crumbled
Instructions
- For the shrimp: Combine the Clamato, lemon juice, horseradish, Worcestershire, hot sauce and celery salt in a large bowl and stir to combine. Remove and reserve 3 tablespoons of the mixture. Add the shrimp and toss to coat. Marinate for 30 minutes.
- After 30 minutes, drain the shrimp from the marinade. Discard the marinade. Heat the olive oil in a large skillet over medium high heat. Once the oil is hot, add the shrimp and cook, tossing often, until nicely browned and cooked through, about 4 minutes. Set aside.
- Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
- For the salad croutons: Put the bread cubes onto a baking sheet. Drizzle with 2 tablespoons of the olive oil and 1/2 teaspoon of the celery salt and toss well. Arrange the seasoned bread into a single, even layer and bake in the oven until crisp and toasted, 12 to 15 minutes. Remove from the oven and allow to cool.
- For the salad dressing: Combine the reserved marinade mixture, mayonnaise, lemon juice, remaining 1/2 teaspoon celery salt, remaining 3 tablespoons olive oil and a dash of hot sauce. Whisk to make a smooth pink dressing. Set aside.
- Combine the romaine, tomatoes, celery and leaves, pickled green beans, green olives, bacon and croutons. Add half of the shrimp. Drizzle with the dressing and toss well. Top with the remaining shrimp and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 717 |
| Total Fat | 51 g |
| Saturated Fat | 9 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 38 g |
| Cholesterol | 218 mg |
| Sodium | 1461 mg |
Reviews
Nicer than midwesterners???
Molly Yeh is an excellent observer of people and the food they eat. Thanks for the Canadian nod to our Bloody Ceasars. I loved the idea of marinating the shrimp first, really flavours the whole salad.
This was so good! The marinade was delicious. Everything worked so well together. Will definitely make again!