Caesar salad with fried shrimp and garlic croutons
2 servings
50 minutes
Caesar salad with fried shrimp and garlic croutons is an exquisite dish that combines the freshness of romaine leaves, crunchy croutons, a tangy dressing, and tender seafood. The classic Caesar originated in the early 20th century when Italian chef Caesar Cardini created it from available ingredients. In this interpretation, royal shrimp marinated in a honey-lemon mixture and fried to a golden crust replace traditional chicken. Aromatic garlic croutons enhance the texture while parmesan adds a rich flavor. This dish is perfect for both a light dinner and a festive feast. Shrimp Caesar is an elegant combination of freshness, tenderness, and crunchy contrast that will amaze with its balance of flavors and richness.
1
Thaw the shrimp.
2
Wash the shrimp in cool water, remove the head and intestinal vein, and peel off the shells.
3
Pat the peeled shrimp dry with paper towels.
4
Place the shrimp in a bowl, add salt, freshly ground pepper, honey, lemon juice, and olive oil.
- Salt: to taste
- Transparent honey: 1 tablespoon
- Lemon juice: 1.5 teaspoon
- Extra virgin olive oil: 2 tablespoons
5
Mix the shrimp well with the honey-butter mixture.
6
Leave the shrimp to marinate for 20-30 minutes.
7
Pat the marinated shrimp dry.
8
Heat some olive or vegetable oil (or a mix of olive and butter) well in a pan.
- Extra virgin olive oil: 2 tablespoons
9
Place the shrimp in a hot skillet and fry for about 2-3 minutes on each side (they should be cooked very quickly - shrimp are ready as soon as they turn opaque all the way through, meaning they stop being transparent).
10
Remove the cooked shrimp from the pan, place them in a bowl, and set aside.
11
Prepare croutons. Peel and chop the garlic. Pour olive oil into a small bowl. Add garlic to the oil. Let the garlic oil steep for 1-3 hours. Cut the bread into small cubes.
- Garlic: 1.5 piece
- Extra virgin olive oil: 2 tablespoons
- Stale white bread: 3 pieces
12
Heat garlic oil in a pan (make sure the garlic doesn't get into the pan).
13
Place the bread cubes and lightly fry them in oil.
14
Then place the croutons on a baking sheet, lightly salt them, and sprinkle with Provençal herbs (you can add garlic from the oil).
- Salt: to taste
- Provencal herbs: 0.3 teaspoon
15
Dry the croutons in the oven at 180 degrees (instead of the oven, you can dry them for a few minutes in an air fryer).
16
The lettuce leaves should be washed well.
- Romaine lettuce: 1 bunch
17
Pour cold water into a large bowl, submerge the salad leaves, and leave for 1 hour - the salad will become crisper and fresher.
18
Remove the salad from the bowl of water, shake off excess water, and dry the leaves well with paper towels.
19
Tear the salad by hand and place it in a dry, clean bowl.
20
Add a little Caesar dressing and gently mix.
- Salt: to taste
21
Rub the plate for the salad with a halved garlic clove.
- Garlic: 1.5 piece
22
Place the salad leaves with sauce on a plate.
23
Lightly drizzle the salad with a small amount of dressing.
- Salt: to taste
24
Place croutons on the lettuce leaves and sprinkle with grated Parmesan.
- Stale white bread: 3 pieces
- Parmesan cheese: 30 g
25
Serve the salad immediately to prevent the croutons from getting soggy.