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Shrimp Caesar Salad | [Mokomichi Hayami Official Channel] M's TABLE by Mocomichi Hayami's Recipe Transcription

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[Mokomichi Hayami Official Channel] M's TABLE by Mocomichi Hayami

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Ingredients

Shrimp : 8 tails
White wine : 2 tablespoons
salt : Appropriate amount
Romaine lettuce : 3-4 sheets
endive : 3-4 sheets
Petit tomatoes : 4-5 pieces
Purple onion : 1/2 piece
Caper : 2 tablespoons
bucket : 1/4
Olive oil : 2 tablespoons
(A) Dijon mustard : 1/2 tbsp
(A) White wine vinegar : 2 tablespoons
(A) Mayonnaise : 3 tbsp
(A) Olive oil : 2 tablespoons
(A) Anchovy : 3-4 sheets
(A) Salt : a little
(A) Pepper : a little
(A) Grated Parmigiano : 1 tablespoon
(A) Lemon juice : 1/2 piece
(A) Paprika powder : a little
(A) Chili powder : a little

Time required

25minutes

Procedure

1) Prepare shrimp 00:57
Remove the back of the shrimp, leave the tail and peel the shell, then open the back. Add salt and white wine to boiling water, boil the shrimp, and when the shrimp color changes, pour it into a colander and let it cool.
2) Prepare vegetables 02:26
Cut the romaine lettuce into pieces that are easy to eat, cut the endive by hand, slice the purple onions into slices with a slicer, wash them lightly with cold water, and then drain them well with a spinner.
3) Serve 04:05
Serve 2 in a bowl and sprinkle with halved petit tomatoes, boiled shrimp and capers.
4) Make croutons 04:38
Cut the baguette into 3 cm squares, bake in a frying pan heated with olive oil, sprinkle lightly with salt to make croutons, and sprinkle in 3.
5) Make dressing 05:17
Mix (A) in a bowl to make a dressing and sprinkle on 4.

Point

・ By opening the back of the shrimp, the finish will be voluminous and chewy.
・ Shrimp can be removed by adding salt-boiled white wine and boiling it quickly.
・ Bake the baguette in a frying pan heated with olive oil to give it a fragrant and crispy texture. A good accent for salads.
・ If you put the dressing just before eating, the vegetables will not be soft and you can enjoy it.