A shrimp sandwich topped with Romaine lettuce tossed in Caesar dressing and shards of shaved Parmesan on a toasty Ciabatta bun. Perfect for quick weeknight dinners!
When the French restaurant La Madeleine first came to the suburbs of Houston, my mom and I often made our way in for a little Saturday morning breakfast before our mother-daughter shopping escapade began. Even in my younger days, I preferred its cozy, yet sophisticated environment to the other nearby breakfast chains. The mix of heavy sturdy wooden tables and a cottage feel, alongside bright and beautiful, intricately made French pastries were the perfect paradox, and I was drawn to it.
I can still recall the first time I had the sandwich that would forever change the time of day we made our way into that quaint, little French spot. It was the Caesar chicken sandwich, and my heart would henceforth be indebted to the genius behind gliding creamy and rich Caesar dressing across two slices of toasty bread. The sandwich also featured shredded chicken and crisp Romaine lettuce, and if you are Caesar salad fan, this sandwich was pretty much guaranteed to make your heart sing and your mouth water. Little did I know then, it was soon to become the greatest shrimp sandwich of all time. Ever.
Years later, whilst deep into my Barefoot Contessa obsession, Ina pulled out all the stops and whipped up a version of the sandwich I loved so much. Why had I never thought to try a homemade version? I put her recipe to work in my own kitchen, and both the husband and I were over the moon. It was a gourmet sandwich at home, and it was even better than the one I swooned for on our shopping day lunch stops.
Over time, Ina’s Caesar dressing recipe evolved into one of my own, swapping out a little of this for a little of that, nixing one ingredient, and adding more of another. The dressing is easy to make, and heavenly to eat. In the past, we enjoyed these Caesar sandwiches with shredded chicken, however, every now and again, I just can’t help myself from shaking things up, and roasted shrimp made for an incredible and succulent substitution.
Regardless of which protein suits you best, this is a recipe worth getting under your belt. It’s quick it’s easy and I have no doubt it will become one of your new dinnertime favorites. And, for those of you with little time on your hands come dinnertime, or even those of you who find the kitchen to be a place of confinement rather than happiness, grab yourself a bottle of creamy Caesar dressing the next time you’re at the store and make this meal an even quicker fix than it already is. Enjoy!
To substitute chicken for this shrimp in this recipe, check out my Perfectly Baked Chicken Breasts recipe.
Busy Mom Side Note!
Hey moms, I totally get it if you feel like you just can’t spare the time to pull out all the stops, and whip up a Caesar dressing tonight. Grab yourself a bottle the next time you’re at the store and make this meal an even quicker fix than it already is.
A shrimp sandwich topped with Romaine lettuce tossed in Caesar dressing and shards of shaved Parmesan on a toasty Ciabatta bun.
- 1 1/2 lb Jumbo 16/20 Wild-Caught Shrimp, peeled and deveined
- 1/3 cup + 3 tablespoons Extra Virgin olive oil separated
- 1 1/4 teaspoon Kosher salt separated
- 1 teaspoon of black pepper separated
- 3/4 cup mayonnaise
- 6 tablespoons Parmesan cheese freshly grated
- 4 teaspoons lemon juice freshly squeezed
- 2 teaspoons Dijon mustard
- 1 teaspoon anchovy paste
- 1/2 teaspoon black pepper plus extra for finishing salad
- 2 cups Romaine lettuce chopped, washed and dried
- 4 Ciabatta buns halved
- 1/4 cup shaved Parmesan cheese if desired*
For the shrimp, preheat the oven to 400° and have ready a large rimmed baking sheet (possibly two), lined with nonstick aluminum foil.
Place shrimp on the baking sheet, drizzle with 2 tablespoons of olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper. Toss until evenly coated with oil and seasoning. Spread apart so that there is at least a small amount of space between each shrimp. If not, transfer half of the shrimp to the second baking sheet.
Bake for 10 minutes, or until the shrimp is pink in color and slightly firm to the touch. Set aside until ready to use. Leave the oven on.
For the Caesar dressing, in a blender or food processor, combine mayonnaise, Parmesan, lemon juice, dijon, anchovy paste, a 1/4 teaspoon of salt and a 1/2 teaspoon of black pepper. Process until smooth. With the motor running, remove the feed tube and slowly drizzle in a 1/3 cup of olive oil. Set aside until ready to use.
Have ready a sheet pan. Drizzle the cut side of the Ciabatta buns with 1 tablespoon of olive oil. Bake for 6-8 minutes, or just until toasted. Set aside to cool slightly.
Place Romaine lettuce in a small bowl. Add 2 tablespoons of dressing and toss to combine. Smear the bottom bun with desired amount of Caesar dressing. Divide shrimp amongst the buns, and top with the dressed lettuce. Sprinkle with shaved Parmesan and add the top bun. Serve and enjoy.
*To shave Parmesan, run a vegetable peeler firmly along the wedge of cheese and allow the wedges to fall on your work surface.