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Wednesday, May 30, 2007 - Page updated at 02:01 AM
Quick recipe: Seafood Caesar
Serves 4 ¾ pound large shrimp (about 16), peeled and deveined 2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided 2 cloves garlic, minced, divided 1 teaspoon grated lemon zest ¼ teaspoon freshly ground black pepper Cooking spray 2 teaspoons fresh lemon juice 4 anchovy fillets, minced, or 2 teaspoons anchovy paste 1 teaspoon Dijon mustard
8 cups chopped romaine leaves 1 tablespoon freshly grated Parmesan cheese 1/3 pound lump crabmeat Homemade or store-bought croutons (see Kitchen Note) 1. In a medium bowl, toss shrimp with 2 teaspoons oil, half of the garlic, lemon zest and pepper. Spray a grill pan or heavy skillet with cooking spray and heat on medium-high. Add shrimp and cook until they turn pink, about 2 to 3 minutes per side. Remove shrimp from heat and set aside. 2. In a large bowl, whisk together lemon juice, anchovies or paste, mustard and remaining garlic. Slowly whisk in 2 tablespoons oil. 3. Add lettuce and cheese, tossing well. Divide among 4 plates, top with shrimp, crab and croutons and serve. Times Kitchen Note: To make simple croutons, toss 1 ½ cups cubed baquette or other white bread with 3 tablespoons olive oil and a pinch of salt. Toast in a preheated 350-degree oven 8 to 10 minutes or until golden. From "The South Beach Diet: Taste of Summer Cookbook" by Arthur Agatston, MD Copyright © 2007 The Seattle Times Company
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