Caesar’s Salad with Shrimps Saltimbocca
- 15 mins total
- 10 mins prep
- 5 mins cook
- serves 6 people
Skip To The Recipe
For our “Foodies+ Live Savour the Flavour” event on Facebook, we decided to each put our own spin on a Caesar salad.
A quick, and I mean, quick, was my 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.
A quick history
History goes that this wonderful 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 to 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.
A rule of thumb is 4 shrimps per person for dinner, 2 as per appetizer.
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.
TIP:
Do not salt the shrimps. Prosciutto when cooked releases salt which can oversalt the recipe.
Nutrition Facts
Caesar's Salad with Shrimps Saltimbocca
Amount Per Serving
Calories 646
Calories from Fat 585
% Daily Value*
Fat 65g100%
Saturated Fat 15g94%
Cholesterol 133mg44%
Sodium 560mg24%
Potassium 140mg4%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 14g28%
Vitamin A 321IU6%
Vitamin C 9mg11%
Calcium 150mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Caesar's Salad with Shrimps Saltimbocca
- 15 mins total
- 10 mins prep
- 5 mins cook
- serves 6 people
Ingredients
-
1 ¼ cup olive oil
-
2 garlic cloves, smashed
-
8 fillets of anchovies, drained, patted dry and roughly chopped
-
½. cup lemon juice
-
1 teaspoon Dijon mustard
-
1 teaspoon Worcestershire sauce
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1 egg yolk at room temperature
-
salt and pepper
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½ cup Parmigiano Reggiano finely grated
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Parmigiano Reggiano grated
-
Romaine lettuce
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24 large shrimps
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24 slices of prosciutto
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24 leaves of basil
-
2 tablespoons unsalted butter
Instructions
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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.
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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.
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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.
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