Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Three Layered Grilled Shrimp Caesar Salad

This dish can be served on a platter or in a trifle dish to show off the layers.

Ingredients

Caesar Salad Dressing

2 egg yolks

1/4 cup fresh lemon juice

2 Tbl garlic, minced

3 anchovies

2 Tbl red wine vinegar

1 Tbl Worcestershire Sauce

2 Tbl Dijon mustard

1 cup light olive oil

Garlic Croutons

2 cups French bread, cut into 1/2-inch cubes

3 Tbl olive oil

2 tsp garlic powder

1/2 tsp kosher salt

For the Salad:

3 romaine hearts or 1 large head of romaine (outer leaves discarded)

2 cups garlic croutons

1 1/2 cups Caesar Salad dressing

Tobacco onions (page xxx)

1/2 cup parmesan cheese, freshly grated

Pasta Salad

1/2 pound rotini pasta

1 1/2 cup fresh tomato, small dice

3/4 cup sliced black olives

1/2 cup green onions, sliced thin

Dressing

1/2 cup fresh pesto

1/4 cup sour cream

1/2 cup mayonnaise

1/4 cup half and half

1/2 tsp poultry seasoning

1 tsp fresh ground black pepper

1/2 tsp kosher salt

For the Shrimp:

2 pounds small shrimp

1/3 cup shrimp non-stick marinade

1 tsp Old Bay seasoning

1 tsp fresh ground black pepper

Instructions

Caesar Salad Dressing

Combine egg yolks, lemon juice, garlic, anchovies, vinegar, Worcestershire sauce and Dijon mustard in a food processor. Puree for 1-2 minutes. With processor running, slowly drizzle in olive oil. If the mixture becomes too thick, add a 1-2 Tbl of warm water, and continue to add the oil. Store refrigerated until ready to use.

For the Salad:

Cut the lettuce into bite size pieces. Wash and dry the lettuce well. Place lettuce in a large mixing bowl add croutons and just enough dressing to wet and mix well.

Dressing

Cook the pasta, following the manufacturer’s directions on the package. Once cooked, cool the pasta thoroughly by soaking in ice water. Add tomato, black olives and green onions to the pasta. Prepare the dressing by combining all ingredients and mixing well. Toss chilled pasta with the salad dressing.

For the Shrimp:

Use a grill screen so that the shrimp don’t fall right through grill.

Coat shrimp with the marinade and refrigerate one hour.

Sprinkle shrimp with black pepper and old bay.

Prepare the grill for direct high heat cooking. Place grill screen on the prepared grill. Spread shrimp evenly on the screen and cook 5-7 minutes, turning once.

To assemble:

Arrange the prepared Caesar salad on a serving platter. Next, place the pasta salad atop the Caesar salad. Finally, top the pasta with the grilled shrimp and serve immediately.

Yield: 6 servings

Recent Recipes

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Read more

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more