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Caesar’s Salad with Shrimps Saltimbocca
- 15 mins total
- 10 mins prep
- 5 mins cook
- serves 6 people
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Caesar’s salad with shrimp saltimbocca.
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.
TIP:
- 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.
Looking for other delicious recipes?
You may want to try:
Caesar Roasted Swordfish – You will be Hooked
Veal Saltimbocca with Fettuccine
Prawn Saltimbocca – Spin to your Italian Favorite
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
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1 ¼ cup olive oil
-
2 garlic cloves, smashed
-
8 fillets of anchovies, drained, patted dry and roughly chopped
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½. cup lemon juice
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1 teaspoon Dijon mustard
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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
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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.
Originally published on August 16, 2020, updated on December 28, 2021
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This sounds fantastic! I love the idea of making the dressing from scratch.
Nothing tastes better than homemade. You will enjoy this recipe.
Your photos look great and this meal looks yummy! Thanks for sharing!
Thank you, the pleasure is all mine.
Enjoy!
This sounds so refreshing and healthy. After eating so much party food lately, a good salad would be wonderful!
Thank you! and Yes, I so look forward to some light healthy food starting right after the holidays.
Thank you for stopping by Giangi’s Kitchen.
literally just make this salad jump in the mouth!
It is so addictive too, that we make it more often than I want to admit.
Enjoy!
This sounds amazing and refreshing! Love it!
Thank you, Heidi! I am happy you like it.
Enjoy!
This is such a great twist on a classic salad. Love it!
Thank you!
All of your recipes make my mouth water instantly. I’m always looking for new ways to serve shrimp and this is next on my list. This salad sounds amazing!
Thank you, Emily! That is so kind of you. You will enjoy this salad and shrimp.
Bon Appetit!
I am adding shrimp to my grocery list for the week! This will be a delicious and simple dinner to make.
Absolutely! You will enjoy the taste and how easy it is to make.
Thank you!
I am so hooked on your fabulous recipes, the history that comes with them and the way you make me want to get into the kitchen right away and prepare something! Plus, we share a love for Italian cuisine – excellent bonus:)
Thank you Mihaela, I am glad my recipes are inviting