Harissa Shrimp Caesar Salad
This makes a great summer main dish.
Ingredients
The Salad
- 4 slices baguette cut into 1/2 inch cubes
- 1-2 tbsp butter mixed with a bit of garlic, basil, oregano, salt & pepper
- 1 large head romaine lettuce washed and torn apart
- 1/2 cup extra virgin olive oil
- 1 garlic clove halved
- Anchovy paste tube
- 1 egg yolk
- Juice from ½ lemon
- Fresh grated Parmigiano-Reggiano
- Fresh cracked pepper
The Shrimp
- 1 tbsp butter
- 1 tbsp olive oil
- 3 garlic cloves crushed
- 24-30 medium raw shrimp peeled and deveined
- 1 tsp Tunisian Harissa or Rose Harissa (use more for more heat)
- 2 tbsp vodka
Instructions
- Sauté baguette in garlic herb butter to make your croutons.4 slices baguette, 1-2 tbsp butter mixed with a bit of garlic, basil, oregano, salt & pepper
- Pour 2 tsp olive oil into bottom of a large wooden bowl. Rub bowl with the garlic. Then Mince the garlic and add to bowl.1/2 cup extra virgin olive oil, 1 garlic clove
- Add four ‘strips’ of anchovy paste (each 3-inch long). Mash the garlic and anchovy paste together.Anchovy paste tube
- Add egg yolk and most of the lemon juice. Whisk in the olive oil.1 egg yolk, Juice from ½ lemon
- Add 2 TBL grated parmesan and a few grinds of black pepper.Fresh grated Parmigiano-Reggiano, Fresh cracked pepper
- Taste and adjust with lemon juice, oil or salt as required.
- To make shrimp: Heat the oil and butter in a frying pan. Add the garlic and sauté for 20 seconds. Rub the shrimp with Tunisian or Rose Harissa and add. Turn shrimp after a minute or two. Add vodka and ignite carefully. Shake pan until flames are extinguished. Cook another minute until shrimp are done.1 tbsp butter, 1 tbsp olive oil, 3 garlic cloves, 24-30 medium raw shrimp, 1 tsp Tunisian Harissa or Rose Harissa, 2 tbsp vodka
- 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.1 large head romaine lettuce
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