Sea Caesar with Shrimp
4 servings
40 minutes
Recipe by Evgeniy Mikhailov, chef of the Drinks @ Dinners restaurant. A variation on the legendary salad, where the main ingredients are shrimp and pak choi, the dressing is a delicate mustard-milk sauce, and on top is a Parmesan sauerkraut.
1
Clean the shrimp (4-5 pieces per serving) from the shell, remove the heads and tails, and remove the intestinal vein.
- Shrimp: 400 g
2
Marinate in salt, pepper, thyme, and rosemary with vegetable oil for 20 minutes, then fry until cooked for 5-7 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Thyme: pinch
- Rosemary: pinch
- Vegetable oil: 200 ml
3
Combine milk, mustard, Worcestershire sauce, capers, and a pinch of salt and pepper. Blend until smooth. Gradually add vegetable oil — once the sauce thickens, you can stop adding oil, so it may take less than 200 grams.
- Whole milk (3.2%): 100 ml
- Dijon mustard: 200 ml
- Worcestershire sauce: 2 g
- Capers: 10 g
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 200 ml
4
Tear pak choi into leaves, mix in a dish with fried shrimp, halved cherry tomatoes, and croutons, and dress with the prepared sauce.
- Pak choi (bok choy): 160 g
- Shrimp: 400 g
- Cherry tomatoes: 80 g
- Fried bread (grenki): 80 g
- Vegetable oil: 200 ml
5
Garnish with slices of watermelon radish (if unavailable, this step can be skipped as it is purely decorative).
- Radish: to taste
6
Top the salad with a 'snowdrift' of parmesan.
- Parmesan (Parmigiano Reggiano): 120 g
