Blackened Shrimp Caesar Salad Parmesan Cheese Cups

Presented by Chef Ashleigh Easterling, The Green Bunny

First, make the cups and while they cool, make the shrimp and salad. 

Parmesan Cheese Cups


Wedge of Parmigiano Reggiano (or other high-quality, hard cheese)

Box grater

Non-stick skillet


Drinking glass or mini muffin tin


1. Grate your parmesan using the large holes of a box grater.

2. Heat up a non-stick skillet over medium heat. Once the skillet is hot, sprinkle your cheese into even 6" circle. Once melted, flip the circle over and cook for a few more seconds.

3. Using a spatula, transfer the cheese circle and set it over an inverted drinking glass. If you want to make mini baskets, then make the circle 3 inches and set over inverted mini muffin tin. The parmesan will naturally drape over the sides of the glass or muffin tin, but you can also push the sides down using a paper towel to help this process.

4. Let the cheese cup cool. Serve with caesar salad 

Blackened Shrimp Cesar Salad


1/4 cup pasteurized egg product

1 clove garlic, minced (about 1/2 teaspoon)

1 1/2 teaspoons anchovy paste

1 teaspoon Dijon mustard

1/4 teaspoon Worcestershire sauce

2 tablespoons lemon juice

3 tablespoons olive oil

1/4 cup finely grated Parmesan

Salt and pepper

8 cups coarsely torn romaine lettuce

2 cups Garlic-Scented Croutons, recipe follows

20 to 24 Lemon Pepper Grilled Shrimp, recipe follows

Garlic-Scented Croutons:

8 slices French bread or other crusty bread (about 2 ounces)

1 teaspoon olive oil or olive oil spray

1 clove garlic

2 pinches salt

Lemon Pepper Grilled Shrimp:

1 pound large shrimp (20 to 24 per pound), peeled and deveined

1 teaspoon olive oil

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons lemon juice


In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Season with salt and pepper.

In a large bowl, toss the dressing with the lettuce until well coated. Add the croutons and toss to combine. Divide the salad into the parmesan cheese cups and top with shrimp.

Garlic-Scented Croutons:

Preheat the oven to 325 degrees F. Using a pastry brush, lightly brush both sides of the bread with oil. Cut the garlic in half and rub it on to both sides of the bread. Sprinkle with salt. Cut the bread into cubes and spread onto a baking sheet. Bake until bread is crispy and golden brown, stirring once or twice, about 10 minutes.

Lemon Pepper Grilled Shrimp:

Preheat a grill pan over a medium-high flame, or prepare a grill. Toss shrimp with the olive oil, sprinkle with salt and pepper, toss again and grill until cooked through, 2 to 3 minutes per side. Transfer the shrimp to a plate and drizzle with the lemon juice.