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Caesar salad with shrimp without mayonnaise

Caesar Salad with Shrimp (No Mayo)

A gorgeous twist on the classic Caesar! I once tried a shrimp Caesar at a restaurant and was so pleasantly surprised by how the salad played off the delicate sweetness of the shrimp that I was determined to make it myself — I tracked down the recipe, and it turned out beautifully! So now I make shrimp Caesar salad at home all the time. Like everything brilliant, a shrimp Caesar is really simple, especially if you've ever made Caesar salad before with other add-ins like chicken, salmon, or mushrooms. In my opinion, with any Caesar — shrimp or not — the key is getting the dressing right and choosing a main ingredient you love. So go ahead and try a Caesar salad with tender, fragrant shrimp. I'm happy to share the recipe I now rely on myself.

Evdokia

Recipe author

Caesar salad with shrimp without mayonnaise

Composition / ingredients

Servings:

Lettuce (romaine)

White bread

Shrimp

700

Egg yolks

Mustard (Dijon)

Olive oil

Garlic

Salt

Ground black pepper

Bay leaf

Parmesan (grated)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 53 % 18 g

Fats 24 % 8 g

Carbohydrates 24 % 8 g

175 kcal

GI: 13 / 88 / 0

Cooking method

Cooking time: 50 min

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First, make the garlic croutons. Take crustless white bread and cut it into 1.5 x 1.5 cm (about ½-inch) cubes. Press garlic into the olive oil and let it sit for a few minutes, then drizzle the garlicky oil over the bread cubes and bake them in the oven until golden. While the croutons bake, cook the shrimp in generously salted water with a bay leaf, a few dill sprigs, and some black peppercorns. Simmer until just done, then turn off the heat. My trick: don't pull the shrimp out right away — leave them in that broth for 15 to 20 minutes so they soak up all the aroma. For the dressing, whisk two raw egg yolks with the mustard, then add the pressed garlic, salt, and ground black pepper to taste. Mix well and, whisking constantly, pour in the olive oil in a thin stream until it thickens to a mayonnaise-like consistency. The dressing is done! Now just assemble: the romaine leaves should be clean, dry, and ideally chilled. Tear or chop them — your call. Scatter on the croutons and toss with the dressing until everything is evenly coated. I add the shrimp last, arranging them on top to crown the salad — I think their flavor comes through better that way. And there you have it: shrimp Caesar salad. Finish with a shower of grated Parmesan. Serve right away so the croutons stay crisp. Enjoy!