Caesar salad with shrimps and Worcestershire sauce
6 servings
35 minutes
Caesar salad with shrimp and Worcestershire sauce is an exquisite version of the classic American dish. Its origin dates back to 1924 when Italian chef Caesar Cardini created the original recipe. In this version, shrimp infused with soy, barbecue, and Worcestershire sauces add a zesty flavor. Crispy garlic and cheese croutons perfectly complement fresh lettuce leaves, while the dressing of olive oil, lime, and wine vinegar adds a light tanginess. Parmesan gives the dish completeness, while salt and pepper enhance the taste. This salad is for those who appreciate a balance of freshness and rich aromas, making it ideal for both a light dinner and a festive table.
1
Clean the shrimp, leaving the tails. Mix olive oil, soy sauce, Worcestershire sauce, barbecue sauce, and garlic. Brush the shrimp with the resulting sauce and fry for about 3 minutes on each side - this will be the pinnacle of the 'Caesar', in terms of shrimp salad.
- Large tail-on prawns: 1 g
- Soy sauce: 2 tablespoons
- Barbecue sauce: 2 tablespoons
- Worcestershire sauce: 2 teaspoons
- Garlic: 4 cloves
2
For croutons, you will need 2 tablespoons of melted butter, 2 tablespoons of olive oil, 2 cloves of minced garlic, and 100 grams of grated cheese. Fry the bread cubes and minced garlic in olive and melted butter over medium heat until golden brown. Sprinkle with grated cheese. Set aside. You can also bake in the oven.
- Clarified butter (ghee): 2 tablespoons
- Olive oil: 25 ml
- Grated cheese: 100 g
- Garlic: 4 cloves
3
For the salad, you will need 65 ml of olive oil, 3 tablespoons of lime juice, 1 tablespoon of wine vinegar, 6-8 large lettuce leaves, 100 grams of diced Parmesan cheese, and 0.5 teaspoon each of salt and pepper.
- Olive oil: 25 ml
- Lime juice: 3 tablespoons
- Wine vinegar: 1 tablespoon
- Green salad leaves: to taste
- Parmesan (Parmigiano Reggiano): 100 g
- Salt: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
4
Mix olive oil, lime juice, and vinegar, set aside. Tear the lettuce leaves into pieces and mix with the dressing.
- Olive oil: 25 ml
- Lime juice: 3 tablespoons
- Wine vinegar: 1 tablespoon
- Green salad leaves: to taste
5
Place the salad on a plate, sprinkle with croutons and cheese, and top with fried shrimp.
- Grated cheese: 100 g
- Parmesan (Parmigiano Reggiano): 100 g
- Large tail-on prawns: 1 g