This recipe is so easy and will wow your family or friends! The dressing is made with low fat cottage cheese and low fat mayonnaise instead of egg yokes and oil. It tastes great with about one quarter of the calories.
1/4 cup (50 ml) 1% low fat cottage cheese (I have also used sour cream or plain yogurt; if substituting one of these, just add more parmesan)
1/4 cup (50 ml) low fat mayonnaise
2 anchovies, chopped (I add more as I like the tatse)
2 tablespoons (25 ml) lemon juice
1/2 teaspoon (2 ml) Worcestershire Sauce
1 teaspoon (5 ml) chopped garlic (add more if you like)
1 tablespoon (15 ml) olive oil
2 tablespoon (25 ml) grated Parmesan (add more to taste)
Freshly ground pepper
12 large shrimp, peeled & deveined
1 head romaine lettuce, washed and dried (salad spinner will do or use paper towel)
2 tablespoon (25 ml) chopped fresh parsley
Puree cottage cheese, mayonnaise, anchovies, lemon juice, Worcestershire, garlic and olive oil in food processor until smooth. Stir in Parmesan and pepper. Season to taste. If dressing is too thick, thin down with a little warm water. Toss shrimps with 1/4 cup (50 ml) dressing and marinate in the fridge for 30 minutes. Tear romaine leaves removing the thickest part of the stem. Toss with remaining dressing.
Preheat broiler or grill pan on medium-high heat (I like to bbq the shrimp; one less pot to clean!). Drain shrimps (I just pop the shrimps on the bbq with the sauce clinging to the meat) and broil about 1 1/2 minutes per side, or until pink and slightly curled. Divide salad among 4 plates and top each salad with 3 shrimps. Garnish with parsley. Serves 4.
The Culinary Chase’s note: As in all my cooking, I ‘usually’ follow the recipe but then add more or take less of the ingredient(s). Cooking is a matter of taste and only you know what tastes good and what your family will enjoy.