#shrimp caesar

Shrimp Caesar

Wasa crispbread (2 crackers)

Banana-Cinnamon Frozen Yogurt or Pecan-Cranberry Tart

  Ingredients - Shrimp Caesar

3 tablespoons lemon juice, plus 4 lemon wedges for garnish

2 teaspoons Dijon mustard

3 anchovies, coarsely chopped, or 1 teaspoon anchovy paste, or to taste

1 small clove garlic, coarsely chopped

2 tablespoons extra-virgin olive oil

1/2 cup grated Asiago cheese, divided

1/2 teaspoon freshly ground pepper

8 cups chopped hearts of romaine, (about 2 hearts)

1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen)

1 cup croutons, preferably whole-grain

Place lemon juice, mustard, anchovies (or anchovy paste) and garlic in a food processor; process until smooth. With the motor running, gradually add oil; process until creamy. Add 1/4 cup Asiago cheese and pepper; pulse until combined.

Combine romaine, shrimp and croutons in a large bowl. Add the dressing and toss to coat. Divide among 4 plates, top with the remaining 1/4 cup Asiago cheese and garnish with a lemon wedge.

Ingredients - Banana-Cinnamon Frozen Yogurt

2 small bananas

1 teaspoon lemon juice

1/2 teaspoon ground cinnamon

1 pint nonfat vanilla frozen yogurt, softened

Mash together bananas, lemon juice and cinnamon. Add frozen yogurt and mix well with a whisk. Scoop into 4 dessert dishes, cover and freeze until firm, about 30 minutes.

Ingredients -Pecan-Cranberry Tart

Crust

1/2 cup old-fashioned oats

1/2 cup all-purpose flour

2 tablespoons granulated sugar

3/4 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons canola oil

3 tablespoons water

Filling

1 cup pecan halves, divided

2/3 cup packed dark brown sugar

2 large eggs

2 large egg whites

1/3 cup light corn syrup

1 1/2 tablespoons cider vinegar

1 tablespoon butter, melted

2 teaspoons vanilla extract

1 Pinch salt

1/3 cup dried cranberries, coarsely chopped

Preheat oven to 375°F. Coat a 9-inch tart pan with a removable bottom with nonstick spray.

To make crust: Spread oats in another pie pan and bake, stirring occasionally, until toasted, 6 to 12 minutes. Let cool. Place the oats in a food processor and process until coarsely ground.

Stir together oats, flour, sugar, baking powder and salt in a large bowl. Drizzle oil onto dry ingredients and use a fork or your fingers to blend until crumbly. Using a fork, stir in water, 1 tablespoon at a time, until dough just comes together.

Turn the dough out onto a floured surface and knead 7 to 8 times. Roll the dough out to an 11-inch circle, dusting with flour if necessary. Transfer the dough to prepared pan, pressing to fit. Trim edges. (If necessary, use scraps to patch any holes in crust.)

To make filling & bake: Spread 1/2 cup pecans on a baking sheet and bake until fragrant, 5 to 10 minutes. Let cool and coarsely chop.

Whisk brown sugar, eggs, egg whites, corn syrup, vinegar, butter, vanilla and salt in a medium bowl until smooth. Stir in dried cranberries and the chopped pecans. Spoon filling into crust. Arrange remaining 1/2 cup pecans on top of the filling.