Here’s another recipe that has been a huge hit in our catering company. The light Caesar dressing uses low-fat mayonnaise rather than a raw egg. Substitute chicken for the shrimp if you prefer.
1. In a non-stick grilling pan sprayed with vegetable oil, grill or sauté the shrimp just until cooked, about 5 minutes. Cool, then dice. Place in a bowl.
2. To make the dressing, combine the mayonnaise, anchovies, garlic, lemon juice, water, cheese, mustard and pepper in a bowl and whisk until smooth. Add the dressing and the lettuce to the shrimp and mix well.
3. Place a quarter of the shrimp mixture along the centre of a tortilla, leaving a 1-inch margin at the sides. Fold the bottom of the tortilla up and over the filling, fold in both sides and continue to roll it up tightly. Repeat with the remaining ingredients. Cut the rolls in half before serving.
10 oz raw shrimp, peeled and deveined
3 Tbsp low-fat mayonnaise
3 anchovies, minced
1 tsp crushed fresh garlic
2 Tbsp freshly squeezed lemon juice
1 Tbsp water
3 Tbsp grated Parmesan cheese
1 tsp Dijon mustard
pinch freshly ground black pepper
3 cups finely sliced romaine lettuce
large whole wheat tortillas (or flavor of your choice)
Nutritional Analysis per Serving
Protein 11 g
Saturated Fat 1.5 g
Carbohydrates 1 g
Cholesterol 20 mg
Sodium 302 mg
Fiber 3.3 g
Prep Time: 15 minutes
Cook Time: 5 minutes
Make Ahead: Prepare shrimp and dressing a day in advance and refrigerate. Complete the filling and wrap just before serving.