Seafood Caesar with Shrimp
Salads • European
Description
Recipe by John Smith, head chef at The Gourmet Kitchen. A variation on the legendary salad, featuring shrimp and bok choy as the main ingredients, dressed with a delicate mustard-milk sauce, and topped with a snowdrift of parmesan.
Ingredients
- Pak choi salad 5 oz
- Shrimp 15 oz
- Marinated cherries 5 oz
- Croutons 5 oz
- Parmesan Cheese 5 oz
- Thyme a pinch
- Rosemary a pinch
- 3.2% Milk 5 fl oz
- Vegetable Oil 5 fl oz
- Dijon Mustard 5 fl oz
- Worcestershire Sauce 0 oz
- Capers 0 oz
- Radish to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the shrimp (4–5 pieces per serving), remove the heads and tails, and take out the intestinal vein.
Step 2
Marinate in salt, pepper, thyme, and rosemary with vegetable oil for about 20 minutes, then sauté until cooked through, about 5–7 minutes.
Step 3
Combine the milk, mustard, Worcestershire sauce, capers, and a pinch of salt and pepper. Blend until smooth. Gradually pour in the vegetable oil; once the sauce thickens, you may not need to add all 200 grams of oil.
Step 4
Tear the bok choy into leaves and mix them in a dish with sautéed shrimp, halved cherry tomatoes, and croutons, then dress with the prepared sauce.
Step 5
Garnish with slices of watermelon radish (if unavailable, this step can be skipped as it is purely decorative).
Step 6
Top the salad with a snowy layer of Parmesan cheese.
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