I had a fairly manic half term visiting family and friends and also having some building work carried out at my flat, this week has been a bit busy too as we got the news yesterday that the school I work in is to be inspected next week, so everyone is running around trying to get everything together for the inspection making work busy as well. Add to this a dodgy tummy and the fact that I keep forgetting to download the photos from my camera, blogging isn't really happening! Hopefully things will calm down enough for me to sort myself out over the weekend.
This is one of the lunches I had before half term, it was a delicious twist on the classic Caesar Salad.
Spicy Prawn Caesar Salad (adapted from Martha Stewart)
4 corn tortillas
2 tsp olive oil
1 1/2 tsp chili powder
salt and pepper
350g prawns, peeled and deveined
6 tbsp light mayonnaise
2 tbsp fresh lime juice
2 tbsp grated Parmesan cheese, plus more for garnish
4 anchovy fillets, rinsed and minced
1 large head romaine lettuce cut into 1-inch pieces
Preheat oven to 190C. Place tortillas on a baking sheet. Brush both sides with 1 teaspoon oil; sprinkle with 1/2 teaspoon chili powder, and season with salt and pepper. Bake until golden brown and crisp, turning once, 8 to 10 minutes. Let cool, then break into pieces.
Heat the grill. In a large bowl, toss the prawns with remaining teaspoons of oil and chili powder. Season with salt and pepper. Lay shrimp flat on a grill pan, and cook until browned and opaque throughout, turning once, 3 to 4 minutes.
In a small bowl, whisk together mayonnaise, lime juice, Parmesan, anchovies, and up to 2 tablespoons of water. Season with salt and pepper.
To serve, toss the lettuce with dressing. Divide among plates, and top each with shrimp and broken tortillas. Garnish with more Parmesan.