Shrimp Caesar with Pickled Watermelon & Cornbread Croutons

Shrimp Caesar with Pickled Watermelon & Cornbread Croutons
Yield:
16 servings, 1 salad (443 g) each

Ingredients

Ingredients Weights Measures
Pickled Watermelon
Kraft Raspberry Vinaigrette 16 fl oz [450 g] 2 cups [500 mL]
watermelon, cut into 1-inch cubes 1.7 lb. [772 g] 64 each
Grilled Shrimp
Dijon mustard 8.5 oz. [240 g] 1 cup [250 mL]
extra virgin olive oil 8 fl oz [225 g] 1 cup [250 mL]
uncooked large shrimp (21 to 25 ct.), peeled wiith tails left on, deveined 2.75 lb. [1.2 kg] 64 each
Cornbread Croutons
cornbread, cut into 1-inch cubes 1.5 lb. [675 g] 64 each
Salad
romaine lettuce, shredded 2 lb. [900 g] 1 qt. [1 L]
fresh corn kernels, grilled 1.25 lb. [565 g] 1 qt. [1 L]
cherry tomatoes, halved 2 lb. [1.1 kg] 64 each
feta cheese, crumbled 5.3 oz. [151 g] 1 cup [250 mL]
Kraft Shredded Asiago 4 oz. [115 g] 1 cup [250 mL]
fresh mint, chopped 0.5 oz. [15 g] 2-2/3 Tbsp. [40 mL]
scallions, chopped 0.5 oz. [15 g] 2-2/3 Tbsp. [40 mL]
Kraft Calorie-Wise Creamy Caesar Dressing 16 fl oz [450 g] 2 cups [500 mL]
Pickled Watermelon
Kraft Raspberry Vinaigrette 1 fl oz [30 g] 2 Tbsp. [30 mL]
watermelon, cut into 1-inch cubes 1.7 oz. [48 g] 4 each
Grilled Shrimp
Dijon mustard 0.5 oz. [15 g] 1 Tbsp. [15 mL]
extra virgin olive oil 0.5 oz. [15 g] 1 Tbsp. [15 mL]
uncooked large shrimp (21 to 25 ct.), peeled wiith tails left on, deveined 2.75 oz. [78 g] 4 each
Cornbread Croutons
cornbread, cut into 1-inch cubes 1.5 oz. [45 g] 4 each
Salad
romaine lettuce, shredded 2 oz. [60 g] 1 cup [250 mL]
fresh corn kernels, grilled 1.25 oz. [36 g] 1/4 cup [50 mL]
cherry tomatoes, halved 2.4 oz. [68 g] 4 each
feta cheese, crumbled 9 g 1 Tbsp. [15 mL]
Kraft Shredded Asiago 7 g 1 Tbsp. [15 mL]
fresh mint, chopped 1 g 1/2 tsp. [2 mL]
scallions, chopped 1 g 1/2 tsp. [2 mL]
Kraft Calorie-Wise Creamy Caesar Dressing 1 fl oz [30 g] 2 Tbsp. [30 mL]

Directions

Pickled Watermelon: Pour vinaigrette over watermelon in resealable plastic bag; seal bag. Refrigerate at least 3 hours to marinate. Meanwhile, marinate shrimp. (See next step.)

Grilled Shrimp: Whisk mustard and oil until blended; pour over shrimp in resealable plastic bag. Seal bag. Refrigerate at least 3 hours to marinate.

Grill shrimp on high heat 3 to 5 min. or until shrimp turn pink, turning once.

Cornbread Croutons: Spread cornbread onto bottom of parchment-lined sheet pan. Bake in 400ºF (200ºC) standard oven 10 to 15 min. or until lightly browned, turning once. Cool completely.

Salad: Drain watermelon; discard marinade.

For each serving: Combine 1 cup (250 mL) lettuce, 1/4 cup (50 mL) corn, 8 tomato halves, 1 Tbsp. (15 mL) each feta and Asiago cheese, and 1/2 tsp. (2 mL) each mint and scallions; place in salad bowl. Top with 4 Pickled Watermelon cubes, 4 Grilled Shrimp and 4 Cornbread Croutons.. Drizzle with 2 Tbsp. (30 mL) Dressing.

Kraft Kitchens Tips

Pan-Fried Cornbread Croutons
Pan fry cornbread croutons, in batches, in 2 cups (500 mL) hot olive oil (or in 2 Tbsp. [30 mL] hot oil for trial recipe) in large skillet on medium heat until lightly browned on all sides, strring as needed. Drain on paper towels.
Substitute
Prepare using Kraft Creamy Caesar Dressing.

570698 : 145533

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Nutritional Information
Calories
 520
Total fat
 30 g
Saturated fat
 7 g
Cholesterol
 140 mg
Sodium
 1460 mg
Carbohydrate
 45 g
Dietary fibre
 4 g
Sugars
 21 g
Protein
 22 g
Vitamin A
 70 %DV
Vitamin C
 50 %DV
Calcium
 20 %DV
Iron
 20 %DV