Caesar salad with shrimps

Caesar salad with shrimps


Shrimp peeled 10 pcs.
Honey 1 tbsp. l.
Lemon juice 1 tbsp. l.
Olive oil 3 tbsp. l.
Salt to taste
Pepper black ground to taste
Olive oil to taste
Garlic 3 tooth.
white bread 200 g
Taste to taste
Chicken egg 1 pc.
Mustard 0.2 tsp.
Lemon juice 1 tsp.
Olive oil 20 ml
Vegetable oil 40 ml
Anchovies 2 pcs.
Worcester sauce 0,2 tsp.
Romaine lettuce 1 puff.
Parmesan 30 g

Wash the shrimp, peel, dry with paper towels and put in a small bowl.
Add honey, lemon juice, butter, salt and pepper to the bowl, mix thoroughly and leave to stand for half an hour.

Bring shrimp from marinade and dry with paper towels.

Heat the oil in a small frying pan, put shrimp in it and fry for a couple of minutes, then turn over and fry for another couple of minutes, until ready (ready-made shrimps should become opaque, opaque).
Put the prawns in a bowl and set aside.


Cut the garlic and mix in a small bowl with butter. Leave to stand for 2-3 hours.
Strain the garlic oil and heat in a frying pan over medium-high heat.

Cut the bread into pieces.

Fry the sliced ​​bread in hot oil, put on a baking sheet, season with salt and spices.
Put in the oven for a few minutes to allow the bread to dry.

Sauce Caesar:

Lightly beat egg in the bowl, add mustard, lemon juice, olive oil, vegetable oil, 4-5 anchovy fillets, Worcesters sauce, salt and pepper. To stir thoroughly.

Wash the leaves of romaine lettuce and soak in cold water for an hour. Then drain the water, dry the leaves and cut or pick them up.

Put the lettuce leaves in a small bowl, pour a small amount of cooked sauce over the top and mix.
Lubricate a flat dish with a clove of garlic and put on it leaves of lettuce romaine.
Sprinkle with croutons and grated cheese.

Beautifully lay on the leaves of shrimp, sprinkle with Caesar sauce and serve.

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