Salads        11 April 2024        94         0

Caesar Salad with Shrimp

Caesar Salad with Shrimp

  • Romaine lettuce – 1 head
  • Parmesan cheese – grated, to taste
  • Bread (preferably a baguette or similar) – 4 slices for croutons
  • Shrimp – 10.5 oz (approx. 300 grams)
  • Lemon juice
  • Sunflower oil
  • Oregano
  • Salt
  • Mayonnaise – 1¼ cups (approx. 300 ml)
  • Garlic – 2 cloves
  • Anchovy fillets – 4
  • Dijon mustard – 2 tsp
  • Lemon juice – 1 tbsp
  • Parmesan cheese – 1 oz (approx. 30 grams), grated
  • Worcestershire sauce
  • Pepper
  1. Prepare the Croutons: Preheat your oven to 375°F (190°C). Cut the bread into cubes and toss with sunflower oil, salt, and oregano. Spread the bread cubes on a baking sheet and bake until crispy and golden, about 10-15 minutes. Let them cool.
  2. Cook the Shrimp: Season the shrimp with salt and lemon juice. Heat a pan with a bit of sunflower oil and cook the shrimp until they are pink and opaque, about 2-3 minutes per side. Remove from heat and set aside.
  3. Make the Caesar Dressing: In a blender, combine the mayonnaise, crushed garlic, anchovy fillets, Dijon mustard, lemon juice, grated Parmesan cheese, a dash of Worcestershire sauce, and pepper to taste. Blend until smooth.
  4. Assemble the Salad: Wash and dry the romaine lettuce leaves, then tear them into bite-sized pieces and place them in a large salad bowl. Add the cooled croutons and cooked shrimp. Drizzle with the Caesar dressing and toss until everything is well-coated.
  5. Serve: Top the salad with additional grated Parmesan cheese. Optionally, you can add a squeeze of lemon juice for extra zest.

This Caesar salad recipe combines the classic flavors of the original dish with the added luxury of succulent shrimp, making it a perfect choice for a hearty lunch or a light dinner. Enjoy your meal!

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