A quick, and I mean, quick, spin to our favorite Caesar’s Salad. You too can make this delicious dressing and dish in less than 15 minutes, which is from beginning to end.
I love shrimps, however, if you have prawns or scallops on hand, this dish will taste as delicious and take the same amount of time to cook.
A quick history of the Caesar’s dressing
History goes that this wonderful Caesar’s salad dressing was created in 1924 in Tijuana, Mexico by a French-inspired Italian chef, Caesar Cardini. Cardini immigrated to America and then moved to Mexico to escape prohibition.
This recipe grew so much in popularity that in 1948 Caesar had to patent this recipe.
In 1953, Paris’s International Society of Epicure maned the Caesar Salad the greatest recipe to originate in the Americas in the last half-century.
My spin on it:
Food processor. I love to simplify it without compromising the fantastic flavor. However, this way you too, can make it in your own kitchen in a flash.
I decided to add shrimps to it with prosciutto, Saltimbocca. The crispiness and salty savor of the prosciutto play well with the dressing. The shrimps bring the flavor back.
What is Saltimbocca?
Literally translated it means: jump in the mouth.
In the culinary world, it is a dish consisting of a rolled-up thin slice of veal with sage and prosciutto that is dredged into flour and saute in butter in a skillet.
Another version is replacing the veal with chicken or pork. Either must be pounded thinly as this dish does not require too much cooking.
Do not salt the shrimps. Prosciutto when cooked releases salt which can oversalt the recipe.
A rule of thumb is 4 shrimps per person for dinner, 2 as per appetizer.
Making Caesar’s dressing with the food processor is quite easy and makes more than you may need.
The dressing stores well in the refrigerator for a couple of days.
Remove the internal black vein from the shrimps.
The shrimps will cook rather fast, make sure you are all ready to enjoy them before starting the cooking process.
Also, this dish makes a perfect fun appetizer with no salad. Just simply serve the prosciutto shrimps with the dressing on the side to dip. You will love me.
Romaine lettuce of course is the best as it will not wilt once mixed with the dressing.
Do not concern yourself with the anchovies, as they will disintegrate and you will not taste them or see them. However, they will bring their own savory flavor to this dish.
Place the garlic, anchovies, lemon juice, mustard, Worcestershire, yolk, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth. Slowly add the olive oil to the processor feed tube and process until thick.
Add the ½ cup Parmigiano Reggiano and give it a couple of pulses.
Generously season the shrimps with pepper. Wrap 1 basil leaf around the shrimp and then wrap the prosciutto around it. Secure with a toothpick.
In a large skillet melt the butter over medium heat and add the prosciutto-wrapped shrimps. Cook on each side for 2 minutes or until crisp.
Spread a couple of tablespoons of Caesar's Salad dressing on the bottom of a place. Place the Romaine salad over and gently folding the dressing into the. salad. Add the prosciutto shrimps and grate more Parmigiano Reggiano over the whole salad.
Originally published on August 16, 2020, updated on December 28, 2021