Most gourmets are already a little fed up with the classic version of the Italian Caesar salad with chicken. Try making Caesar Salad with shrimp from products found in any supermarket near you.
Instructions
Step 1
Prepare flat serving plates, rinse with running water and dry. In them you will lay out all the ingredients of the Caesar salad with shrimps.
Step 2
Take an iceberg salad (you can replace it with a Beijing salad), wash it and sort it out on the leaves. Tear it into small pieces and place in a thin layer on each plate.
Step 3
Fry one piece of white bread in a small amount of sunflower oil per plate of Caesar salad. Grate the slightly cooled croutons with peeled garlic and cut into neat cubes. Ideally, Italian ciabatta bread fried in olive oil is used for the salad, but the taste of an ordinary loaf will not spoil the dishes.
Step 4
Fry the peeled shrimp (a small handful per plate), drizzle lightly with lemon juice and soy sauce.
Step 5
Make a Caesar salad dressing with handy prawns. For four servings, you will need two heaped tablespoons of mayonnaise, the same amount of olive (you can use sunflower) oil, a spoonful of lemon juice, two squeezed garlic cloves, 50 grams of parmesan grated into a small heifer. It is advisable to add some capers or Worcestershire sauce to the sauce. Combine all the ingredients and let the sauce stand for a while.
Step 6
Put a couple of tablespoons of the sauce on the iceberg lettuce leaves, add shrimp and croutons to a plate, and some more iceberg leaves.
Step 7
Garnish the Caesar salad with shrimp with halves of cherry tomatoes (small pieces of ordinary tomatoes are also suitable) and quail eggs (you can substitute chicken eggs). Sprinkle with finely grated Parmesan cheese. You can add paprika tracks to the edges of the plate to decorate.
