Caesar salad with shrimps

Caesar salad with shrimps


Salad Romano – 1 bunch
Cherry Tomatoes – 1 handful
Grated Parmesan cheese – 2 tbsp. l.
Tiger prawns – 10-12 pieces.
Baguette – 1/2 pcs.
Garlic – 1 clove
Salt and pepper – to taste

For the filling:

Egg yolk – 1 pc.
Lemon juice – 1/4 pcs.
Olive oil – 50 ml
Garlic – 1 clove
Anchovy fillets – 3-4 pieces.
Salt and pepper – to taste


1. Rub a clove of garlic on a small grater and divided into two equal parts.

Clean the prawns, mix of olive oil and half the garlic, salt and pepper, pour over the shrimp with this mixture.

2. Cut into cubes and dry prints in the oven for 10 minutes at 180 degrees. Preheat a frying pan a little olive oil, warm it the second half of garlic and fry the garlic butter croutons.

Season them with salt and pepper and remove the pan from the heat.

3. Now prepare filling. Crush again or grate the garlic clove and rub (or fork in a mortar) anchovy fillets into a homogeneous paste.

Beat the yolks with the lemon juice and season with salt and pepper, and gradually add the olive oil and continue whisking, cook the sauce like mayonnaise. At the end add the garlic and anchovy sauce: finished dressing should get a slightly acidic and spicy.

4. Heat a frying pan and quickly fry the shrimp in the oil in which they were marinated. Mix in a bowl of lettuce, cherry tomatoes and croutons, season with the sauce, stir well, and pass on to the plate.

Fried shrimp lay on top, and if desired, sprinkle the salad with grated parmesan cheese.

Bon Appetit!

Caesar salad with shrimps



You can leave a response, or trackback from your own site.

Leave a Reply