caesar salad, shrimp, salad, harissa

My Spice Drawer

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Caesar Salad with Harissa Shrimp

A salad that makes a great main.
The Salad
1 large head romaine lettuce, washed and torn
1/2 cup Extra Virgin Olive Oil
1 clove garlic halved
Anchovy paste
1 egg yolk (or 1 tbsp mayonnaise)
Juice from 1/2 fresh lemon
Fresh grated Parmigiano-Reggiano
Fresh cracked pepper
4 slices baguette
1-2 tbsp butter mixed with a bit of garlic, basil, oregano, salt & pepper

The Shrimp
1 tbsp butter
1 tbsp olive oil
3 cloves garlic, crushed
24 – 30 medium raw shrimp, peeled
1/2-1 tsp Tunisian Harissa
2 tbsp vodka

Butter baguette, cut into 1/2 inch cubes and cook in a frying pan until golden brown. Pour 2 tsp olive oil into bottom of a large wooden bowl. Rub bowl with the garlic. Mince the garlic and add to bowl. Add four ‘strips’ of anchovy paste (each 2-3” long). Mash the garlic and anchovy paste together. Add egg yolk (or mayonnaise) and mix to combine. Whisk in most of the lemon juice. Whisk in the olive oil. Add 2 tbsp grated parmesan and a few grinds of black pepper. Taste and adjust with lemon juice or oil as required.
Heat the oil and butter in a frying pan. Add the garlic and sauté for 10 seconds. Add the shrimp, sprinkle with Tunisian Harissa. Turn shrimp after a minute or two. Add vodka and ignite. Shake pan until flames are extinguished. Cook another minute until shrimp are done. Remove half the dressing from the bowl. Add lettuce and toss to coat. Add more dressing as required. Add more parmesan and croutons. Add shrimp to each plate before serving.
Serves 4.