Easy Caesar's Salad with Baby Shrimp
Michele Rittgers
Quick and simple and delicious.
ingredients
- 1/2 - 3/4 lb baby shrimp (or about 12-14 medium sized shrimp)
- 3 Cloves Fresh minced garlic (separated)
- 1 Head Romaine lettuce coarsely chopped
- 1 Cup plus 2 tbsp Olive Oil
- 1 tbsp Grated Parmesan Cheese
- 1 Egg Yolk
- 1 Anchovy
- 1 tbsp Dijon Mustard
- 4 tsp Lemon Juice
- 1 tbsp red or white wine vinegar
- 2 tbsp olive oil
- 1/4 tsp paprika
- Salt & Pepper to taste
directions
- 1
Combine 2 tbsp olive oil with the 2 cloves of the minced garlic and the paprika in a small bowl or zip lock baggie. Add shrimp and marinate for at least 1 hour.
- 2
Heat a medium skillet, add the shrimp and marinade and sauté until opaque, about 3 minutes. Be sure not to overcook the shrimp since they will get tough and dry and lose their flavor. Set shrimp aside.
- 3
For the dressing you can either use your blender or an immersion blender, whichever you are more comfortable with. Combine the egg yolk, one clove of the minced garlic, the anchovy, lemon juice vinegar and mustard and puree either in the blender or with your immersion blender. Add the mustard and continue processing.
- 4
Gradually pour in 1 cup olive oil while continuously blending. This will emulsify the dressing and make it creamy. Then add the parmesan and briefly blend.
- 5
Toss the salad with the dressing and top with the sauteed shrimp.
- 6
Serve with croutons or fresh baguette.
Source: Michele Rittgers
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