Caesar salad with sea cocktail. Caesar salad with seafood

Cooking time: 10 min.

Preparation time: 10 min.

Type of dish: salads

The recipe is suitable for:
banquet, dinner.

Ingredients for the recipe “Caesar Salad with Seafood”:

For the salad
Fresh frozen squid 150 g Marinated mussels 80 g Green salad 5 sheets White croutons 80 g Parmesan cheese 4 tbsp. l.

For roasting
Refined sunflower oil 1 tbsp. l. Fresh chili pepper 10 g Garlic 1 clove

For the sauce
Dijon mustard 1 g Capers 1 tsp Extra virgin olive oil 4 tbsp. l. Lemon juice 3 tbsp. l. Worcestershire sauce 2 tbsp. l.

Cooking Caesar salad with seafood

I present to you another interpretation of the famous Caesar salad. This recipe features seafood. There is a wide choice - mussels, scallops, shrimp or octopus. I took squid and smoked mussels.

There are few additives in the dressing, it turned out to be very pleasant and does not overpower the delicate taste of squid and mussels.

Preparing the recipe for “Caesar Salad with Seafood”:

Step 1

For Caesar salad with seafood, take fresh frozen squid, smoked mussels, green salad, Parmesan cheese, lemon, black pepper and baguette or bread croutons. I told you how to prepare them in the “Caesar salad with fish” recipe.

Caesar salad with fish

Step 2

The mussels for the salad are already ready to eat. And the squid needs to be cooked. Wash and clean them, cut them in half, forming a rectangle and make cross cuts without cutting through. Then cut into strips.

Step 3

In a heated frying pan, with 1 tbsp. l. vegetable oil, put pieces of chili (10 g) and 1 crushed clove of garlic, warm them slightly.

How to Peel Garlic Easily

Step 4

Add squid strips (150 g) and cook for 2-3 minutes.

Step 5

While the squid is cooling, prepare the dressing sauce.
We will need olive oil (4 tbsp), Worcestershire sauce (2 tbsp), Dijon mustard (1 tsp), capers (1 tsp) and lemon juice (3 tbsp) .

How to squeeze more juice out of a lemon

Step 6

Mix all ingredients in a bowl and beat with a blender.

Step 7

Caesar salad is a popular salad, one of the most famous dishes of North American cuisine. In the classic version, the main ingredients of the salad are wheat croutons, romaine lettuce and grated Parmesan, dressed with a special sauce, which is the essence of the recipe. Caesar dressing is a type of mayonnaise consisting of raw egg yolk whisked with olive oil and seasoned with garlic, lemon juice and Worcestershire sauce. In its classic form, the salad turns out to be quite light, so more high-calorie ingredients are often added to it, for example, a hard-boiled egg or fried chicken.

The salad was named not after Gaius Julius Caesar, but after the name of the person most often called the inventor of this dish - the American chef of Italian origin Caesar Cardini, who in the 20-40s of the 20th century owned several restaurants in the city of Tijuana, located in Mexico (since Tijuana is separated from San Diego only by the border, such an advantageous position allowed Cardini to avoid the restrictions of Prohibition). According to legend, the salad was invented by Cardini on July 4, 1924 (US Independence Day), when there was almost nothing left in the kitchen and customers were demanding food.

Caesar salad with seafood

Ingredients:for 2 servings

1 bunch of romaine lettuce

Parmesan or Grana Padano cheese - 30 g
king or tiger shrimp (not boiled) - 10 pcs.
liquid honey - 1 tablespoon (incomplete),
lemon juice - 1-2 teaspoons,
olive or vegetable oil - 1 tablespoon (+ a little olive, vegetable or butter for frying),
salt,
freshly ground mixture of 5 peppers
for croutons
3 slices of day-old white bread or loaf (without crusts),
olive (or vegetable) oil - 2 tablespoons,
garlic - 1-2 cloves,
dry Provençal herbs - 1/4 teaspoon (optional),
salt
for Caesar sauce
1 egg (remove from the refrigerator in advance)
mustard - 1/4 teaspoon (or to taste),
lemon juice - 1 teaspoon (or to taste),
extra vergine olive oil – 20 ml,
refined vegetable oil - 40 ml,
4 anchovy fillets or 2 spicy-salted sprats,
Worcestershire sauce (Worcestershire sauce) - 4-5 drops (can be replaced with 3-4 drops of balsamic vinegar and 2 drops of Thai fish sauce),
salt,
freshly ground pepper

We offer you several popular recipes for Caesar salad with shrimp. This is a worthy rival to the classic Caesar, which is in no way inferior to the original in taste. Shrimps add tenderness and a light sea aroma to the dish.

Caesar salad is a classic American salad and one of the most popular dishes in modern cooking. Chefs never tire of experimenting with ingredients, creating new original recipes for the famous dish. In various versions of Caesar, the composition may include tuna, shrimp, herring fillets, crayfish necks, bacon, ham and even Kamchatka crab claws. Cheese, nuts, corn, pineapples, oranges and other vegetables and fruits are added to meat and seafood. The salad is seasoned with mayonnaise, sour cream, cream, and soy sauce.

Let's start with the classic recipe. The combination of juicy lettuce leaves, parmesan with a spicy aftertaste, golden croutons, tender shrimp and spicy anchovies will please even the most sophisticated gourmets.

Cooking time: 35 minutes
Number of servings: 3-4

Ingredients:

• peeled shrimp (500 g);
• parmesan cheese (200 g);
• crackers (200 g);
• boiled quail egg (10 pcs.);
• romaine/lettuce/iceberg lettuce (200 g);
• anchovy in oil, fillet (20 g/6-8 pcs.);
• chicken egg (for dressing, 2 pcs.);
• garlic (1 head;
• lemon (for sauce, 1 pc.);
• olive oil (100 ml);
• mustard (2 tsp);
• salt and pepper (to taste).

How to prepare croutons for salad:
Cut slightly dried white bread (baguette or loaf) into cubes. Peel 1-2 cloves of garlic and pass it through a press. Pour olive oil (3 tablespoons) into a hot frying pan and add garlic. Fry for 1 minute. Reduce heat, add bread cubes to the garlic and fry them until golden brown, stirring constantly so that the pieces brown evenly.

Preparation:

1. Preparing the marinade for shrimp. Peel 4 cloves of garlic and pass through a press. Squeeze out 2 tbsp. l lemon juice. In a deep container, mix garlic, lemon juice, pepper, salt and 30 ml of olive oil. Place the shrimp in the marinade and mix thoroughly. Leave for 10-15 minutes.
2. Cut a piece of Parmesan into 2 equal parts. Grate one half on a fine grater, cut the second into slices.
3. Prepare salad sauce. Drop chicken eggs at room temperature into boiling water for 1 minute. Remove, cool in cold water, and clean. Peel 2 cloves of garlic and pass through a press. Drain the oil from the anchovies and finely chop 2-3 pieces. We survive 2 tbsp. l. lemon juice. In a bowl, combine eggs, garlic, anchovies, lemon juice, mustard, grated Parmesan, olive oil (50-70 ml), salt and freshly ground black pepper. Beat with a blender until a homogeneous consistency is obtained.
4. Heat a frying pan, add vegetable oil and add marinated shrimp. Fry them for 6-8 minutes, stirring occasionally. Let cool.
5. We clean the quail eggs and cut them in half.
6. Cut the remaining anchovies into small pieces.
7. Wash the lettuce leaves and dry them with a paper towel. We tear it into large pieces by hand.
8. On wide serving plates we make a bed of lettuce leaves. Lay out croutons, shrimp, quail eggs, anchovies and slices of cheese. Pour the sauce over and carefully mix the ingredients with tongs.

We invite you to watch the video recipe for the salad (the ingredients are slightly different from the recipe suggested above).

We offer a recipe for a light but satisfying salad with shrimp and chicken fillet. This tender, spicy and aromatic dish will be appreciated by fans of gourmet cuisine. A simple and quick-to-prepare dish suitable for both a festive table and an everyday meal.

Cooking time: 25 minutes
Number of servings: 4

Ingredients:

• fried/baked chicken breast, fillet (400 g);
• cherry tomato (200 g);
• Parmesan cheese/any hard cheese (200 g);
• romaine lettuce/other (100 g);
• crackers (200 g);
• nut sauce (200 g);
• salt (to taste).

To prepare the nut sauce you will need 100 g of roasted pine nuts, 1 tsp. nutmeg, 1 tbsp. l. dry parsley (you can use a mixture of dry herbs, then the dressing will be more aromatic), 1 tbsp. l. mustard, 1 tbsp. l. liquid honey, 50 ml olive oil, 1 tbsp. l. wine vinegar, salt and pepper to taste. Mix all ingredients and beat with a blender until smooth.

Preparation:

1. Cut the chicken fillet into small slices.
2. Wash the cherry tomatoes and cut them in half.
3. Grate the cheese on a medium grater.
4. Wash the lettuce leaves, dry them with a paper towel and tear them into large pieces.
5. On serving plates we make a bed of lettuce leaves. Place shrimp, chicken fillet, tomatoes and croutons on top. Pour the salad generously with nut dressing and sprinkle with grated cheese.

Salad ready!

This recipe will be appreciated by seafood lovers: they will be surprised by the unusual combination of tender shrimp, avocado and juicy tuna marinated in honey sauce.

Cooking time: 1 hour
Number of servings: 4

Ingredients:

• tuna, fillet (500 g);
• peeled shrimp (500 g);
• avocado (1 pc.);
• parmesan cheese (200 g);
• capers (50 g);
• arugula (1 bunch);
• lemon (0.5 pcs.);
• ginger root (for marinade, 30-50 g);
• liquid honey (for marinade, 3 tbsp.);
• soy sauce (for marinade, 2 tbsp.);
• grainy mustard (for marinade, 2 tbsp.);
• sesame (for decoration, 10-20 g);
• olive oil (100 ml);
• sunflower/other vegetable oil (for frying, 50-70 ml);
• salt and pepper (to taste).

Preparation:

1. Preparing the marinade for tuna. Peel the ginger root and grate it on a fine grater. Squeeze out 2 tbsp. l. lemon juice. In a blender bowl, mix ginger, lemon juice, mustard, 50 ml olive oil, honey, soy sauce, salt and pepper (to taste). Beat until smooth.
2. Cut the tuna fillet into medium-sized pieces. Pour the resulting marinade over the fish and leave for 20-30 minutes.
3. Remove the tuna fillet from the marinade, heat a frying pan with vegetable oil and fry the pieces for 3 minutes on each side. Let cool.
4. Season the shrimp to taste and fry in vegetable oil until cooked (6-8 minutes). Let cool.
5. Wash the avocado, peel it, remove the pit. Cut the pulp into small cubes.
6. Cut the cheese into thin slices.
7. Drain the brine from the capers.
8. Wash the arugula, dry it with a napkin and chop coarsely. Divide into 2 parts.
9. Squeeze the remaining juice from the lemon and mix with 50 ml of olive oil. Shake with a fork. The gas station is ready.
10. Place avocado, part of the arugula and tuna fillet on serving plates. Drizzle with dressing and sprinkle with capers and sesame seeds. Place shrimp and remaining arugula on top. Drizzle with dressing and sprinkle with cheese.

The salad is ready, you can serve it!

The salad originally combines shrimp, mussels, fried bacon and Parmesan. An explosive cocktail of such different flavors will appeal to lovers of new and interesting dishes.

Cooking time: 40 minutes
Number of servings: 5-6

Ingredients:

• frozen mussels in shell (500 g);
• peeled, boiled, frozen shrimp (400 g);
• bacon (200 g);
• parmesan cheese (150 g);
• garlic (2-3 cloves);
• butter (for stewing, 50 g);
• crackers (200 g);
• iceberg lettuce/lettuce/other (100 g);
• olive oil (for dressing, 50-70 ml);
• sunflower/other vegetable oil (for frying, 30 ml);
• dry Provencal herbs (1 tsp);
• salt and pepper (to taste).

Preparation:

1. Wash the mussels under running water and place them in boiling salted water. Cook for 5-7 minutes after boiling again. During this time, the valves will open and the shellfish will have time to cook (throw away the unopened ones, they are bad).
2. We clean the garlic and pass it through a press. Heat a frying pan, put butter and garlic on it, add boiled mussels. Sprinkle with salt, pepper and Provençal herbs. Stir and simmer over low heat for 3 minutes.
3. Boil shrimp in boiling salted water for 3-5 minutes.
4. Cut the bacon into small pieces and fry in vegetable oil until golden brown (about 3-5 minutes). Divide into 2 parts.
5. Three parmesan on a fine grater. Divide the resulting mass into 2 parts.
6. Wash the lettuce leaves, dry them with a napkin and chop them coarsely. Divide into 2 parts.
7. Extract the juice from half a lemon and mix with olive oil. The gas station is ready.
8. Place shrimp on serving plates. Drizzle with a small amount of dressing. Sprinkle with some lettuce leaves, add half of the croutons, half of the cheese and some of the bacon.
9. Place the mussels, remaining lettuce leaves and croutons. Sprinkle with cheese and bacon. Pour the dressing over the salad.

We invite you to watch the video recipe for the salad (the list of ingredients is slightly different from the recipe suggested above):

A tasty and healthy salad with seafood, croutons and juicy red onions. This dish is suitable for both a festive table and an everyday meal.

Cooking time: 30 minutes
Number of servings: 4

Ingredients:

• boiled peeled shrimp (500 g);
• crackers (200 g);
• parmesan cheese (100 g);
• red onion (1-2 pcs.);
• lettuce/iceberg salad (200 g);
• lemon (for dressing, 0.5 pcs.);
• mayonnaise (100 g);
• garlic (2-3 cloves);
• salt and pepper (to taste).

Preparation:

1. Prepare salad dressing. We peel the garlic and pass it through a press. Squeeze the juice from half a lemon. Combine garlic, lemon juice and mayonnaise. Mix thoroughly.
2. Drain the brine from the squid and cut the rings into small pieces.
3. Three cheese on a fine grater.
4. In a bowl, combine pieces of squid, cheese and shrimp. Pour over a small amount of dressing and stir.
5. Peel the onion and cut into thin rings.
6. Wash the lettuce leaves, dry them with a napkin and chop them coarsely.
7. On serving plates we make a bed of lettuce leaves. Place a mixture of shrimp and squid, croutons and lettuce. Pour the remaining dressing over the dish and sprinkle with onion rings.

The dish is ready, you can serve it!

A light salad with a spicy dressing will enchant your guests with its unusual and refined taste. The combination of bitter grapefruit, juicy lime, tender shrimp and salmon will undoubtedly be appreciated by even the most sophisticated gourmets.

Cooking time: 20 minutes
Number of servings: 4

Ingredients:

• peeled boiled shrimp (500 g);
• lightly salted salmon, fillet (500 g);
• grapefruit (2 pcs.);
• lime (2 pcs.);
• romaine/iceberg/lettuce salad (200 g);
• olive/other vegetable oil (for dressing, 50-70 ml);
• salt and pepper (to taste).

Preparation:

1. We cut the salmon into small slices.
2. Wash the grapefruits, completely peel them and cut into slices.
3. Wash the limes. Squeeze the juice from one and mix with olive oil. Cut the second lime into thin slices.
4. Wash the lettuce leaves, dry them and chop them coarsely.
5. Place the salmon in portioned salad bowls, pour over the dressing and sprinkle with some lettuce leaves. Top with grapefruit, shrimp and remaining lettuce. Drizzle with dressing and garnish with lime slices.

The salad is ready to serve!

This salad is light, tasty and healthy. Preparing the dish takes very little time, and the result exceeds all expectations. A beautiful and bright salad will certainly be appreciated by your guests and will decorate the festive table.

Cooking time: 25 minutes
Number of servings: 4

Ingredients:

• fried peeled shrimp (400 g);
• avocado (2 pcs.);
• bell pepper (1-2 pcs.);
• cherry tomato (200 g);
• hard cheese (150 g);
• canned corn (200-300 g);
• parsley (1 bunch);
• olive oil (100 ml);
• mustard (2 tbsp.);
• lemon (1 pc.);
• dried herbs (1-2 tsp);
• salt and pepper (to taste).

Preparation:

1. Wash the avocado, peel and remove the pit. Cut the pulp into cubes.
2. Wash the pepper, remove the seeds and remove the core. Cut into cubes.
3. Wash the tomatoes and cut them into slices.
4. Cut the cheese into cubes.
5. Open the can of corn and drain the liquid.
6. Wash the parsley and dry it with a paper towel. Divide into small branches.
7. Making salad dressing. Wash the lemon and squeeze out the juice. Remove the zest using a fine grater. In a blender bowl, combine lemon juice, zest, olive oil, mustard, dried herbs, salt and pepper. Beat until smooth.
8. Place shrimp, avocado, peppers, tomatoes, cheese and corn in deep salad bowls. Pour the dressing generously and stir gently with tongs. Decorate the salad with parsley.

Bon appetit!

A light, tasty and nutritious seafood dish. This cocktail salad is perfect for buffets and picnics. Prepare the dishes (small buffet dishes: glasses, glasses, bowls).

Cooking time: 20 minutes
Number of servings: 8-10

Ingredients:

• fried peeled shrimp (1 kg);
• mussels in brine (500 g);
• raisin grapes (300 g);
• arugula/parsley/other fresh herbs (2 bunches);
• pitted olives/olives (300-400 g);
• Thousand Island sauce (300 g);
• salt, pepper (to taste).

Thousand Island dressing can be made quickly and easily at home. In a blender bowl, mix 200 g of mayonnaise, 50 g of ketchup, 2 tbsp. l. wine or balsamic vinegar, 0.5 pcs. finely chopped onion, 0.5 pcs. finely chopped sweet bell pepper, 1 bunch of chopped parsley, salt and pepper to taste. Beat until smooth. The sauce is ready!

Preparation:

1. We leave some of the shrimp for decoration, and cut the rest into small pieces.
2. Open the jar of mussels and drain the brine.
3. Wash the grapes and separate the berries from the branches.
4. Wash the arugula, dry it with a paper towel and chop it coarsely.
5. Drain the liquid from the olives.
6. Place grapes, mussels, olives and chopped shrimp on the bottom of salad glasses. Add salt and pepper to taste, pour plenty of sauce over it. Garnish the salad with arugula and whole shrimp.

The dish is ready!

A light, tasty and tender appetizer with seafood and cream cheese. An ideal dish for a party, buffet or picnic.

Cooking time: 25 minutes
Number of servings: 8

Ingredients:

• red caviar (100 g);
• chilled crab meat/crab sticks (600 g);
• squid rings in brine (400 g);
• fried peeled shrimp (500 g);
• boiled chicken egg (20 pcs.);
• garlic (3-4 cloves);
• cream cheese (200 g);
• parsley/dill/other fresh herbs (1 bunch);
• salt and pepper (to taste).

Preparation:

1. Cut the crab meat into small cubes.
2. Drain the brine from the squid and cut the rings into small pieces.
3. We leave some of the shrimp to decorate the dish, and cut the rest into small pieces.
4. Peel the eggs, cut them in half and remove the yolks. The whites will be needed for serving the dish, the yolks for the sauce.
5. We clean the garlic and pass it through a press. Combine with cream cheese and yolks. Mix thoroughly with a fork. The sauce is ready.
4.63 / 8 votes

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Calories: Not specified
Cooking time: Not specified

Caesar salad has American roots and is a very popular dish in the United States. This delicious salad has also been firmly established in our kitchens for a long time. There are many ways to prepare it. Today we present to you Caesar with seafood, which with its taste and benefits can compete with many salads from various cuisines of the world.

Ingredients:

- squid – 200 gr;
- shrimp – 200 gr;
- greens – 100 g;
- fresh baguette;
- olive oil;
- garlic – 3 cloves.

Refueling:

- mustard;
- anchovies;
- lemon juice;
- garlic (slice);
- salt.

Step-by-step recipe with photos:

1. Take all the necessary ingredients to prepare Caesar salad with seafood.




2. You need to start preparing the Caesar salad by peeling the shrimp and squid (a little tip: in order to quickly peel the squid, put the frozen carcass in a bowl and pour boiling water over it. After this, the film comes off quickly and without problems. Then the peeled Cut the squid carcass into separate cubes, leaving the shrimp whole.




3. Add finely chopped garlic to olive oil and let it brew. All products should be fried in this oil, which will make the ingredients more tender and aromatic.




4. After this, put the seafood in a frying pan and fry until cooked. Also, if you love seafood, we suggest you cook.

5. Cut the baguette for our delicious salad with squid and shrimp into even cubes.




6. Fry in a frying pan until crispy.




7. Place large lettuce leaves on a plate.






8. Place seafood, baguette on them and season with sauce.




9. To prepare the sauce, squeeze (or finely chop) the garlic into the olive oil. Add a spoonful of mustard and anchovies cut into pieces (the size of the pieces depends on your taste). Season with salt, add a little black pepper and whisk. If desired, grate hard cheese on top.




10. That’s it, a delicious and healthy seafood salad can be served!
We also advise you to prepare

The sauce for Caesar salad with shrimp is prepared in different ways; the original recipe includes prepared mayonnaise from a boiled egg, mustard, olive oil and pureed anchovies. So the original chicken recipe combines the taste of meat and seafood. This, of course, prompted the chefs to prepare the same Caesar with shrimp, elegantly refining the salad recipe. This small gastronomic lesson is dedicated to him.

Caesar salad appeared in the USA and was prepared for the first time for one of the Independence Day holidays. The secret of its preparation was not in the long preparation before the special event, but in a brilliant impromptu when the owner of one of the American restaurants had to feed his ever-present guests literally from leftover food. The leftovers were: lettuce, pieces of fried chicken, croutons and fresh vegetables; the finishing touch to this brilliantly simple gastronomic composition was the sauce.

The sauce for Caesar with shrimp is prepared by enhancing the lemon notes in the taste, while traditional capers and anchovies are not often added. Often they make the additive to mayonnaise sweeter and more suitable for the taste of shrimp, adding a “milky” taste. There are quite a few cooking options, each of them deserves special attention.

When preparing a sauce for Caesar salad with the addition of shrimp, you can experiment and choose your own flavor, as well as take advice from famous chefs who have developed their recipe based on their own preferences.

How to prepare Caesar salad sauce with shrimp - 15 varieties

As a classic solution for a sauce for Caesar salad with shrimp, let's take a recipe from the chef of the Solodov restaurant, Alexey Zabelin. Alexey emphasizes that Caesar sauce is, first of all, homemade mayonnaise, prepared with the addition of certain ingredients that give it a special taste. It is these flavor accents that highlight the features of a particular Caesar salad recipe.

Ingredients:

• 1 egg (yolk separated from white);
• 0.5 tsp Dijon mustard, which has a milder taste;
• lemon juice;
• several cloves of garlic;
• 2-3 anchovies;
• refined vegetable oil by eye to consistency;
• Tobasco and Worcestershire sauces;
• a pinch of grated Parmesan;

Preparation:

Mix mustard, lemon juice, garlic and yolk, then add oil a little at a time until the emulsion of the desired consistency is obtained. Ingredients can be added by eye, varying to suit your taste. Butter whips better if it is cooled first. Finally, you need to puree the anchovies and add them to the prepared mayonnaise. Then add some Tobasco and Worcestershire sauces and stir. Finally, add some parmesan crumbles and then a little water for fluidity.

Chef's tip! Remove the core from the garlic, it gives an unpleasant smell after eating. After removal, you don’t have to worry about the consequences of dinner.

We offer another version of the sauce with capers, which are added instead of anchovies. Otherwise, the sauce is similar to the previous recipe, but in the video it is prepared using a blender.

Ingredients:

• 3-4 pcs. quail eggs;
• a little mustard;
• lemon juice;
• 2-3 cloves of garlic;
• 3-4 pcs. capers;
• olive oil, also by eye;
• a pinch of grated cheese;
• salt and pepper.

Preparation:

Beat mayonnaise from eggs, mustard, lemon juice and butter, adding cheese and capers.

Each chef brings his own twist to the preparation of salad sauce. The proposed option is suitable for any green salad, but especially for Caesar dressing with seafood. Its peculiarity lies in the herbs added to the recipe, which add a special taste and highlight the shrimp well.

Ingredients:

• 1 tsp mixtures “Provencal herbs”;
• 1 tsp dried basil;
• 1 tsp dry mustard;
• 4 cloves of garlic;
• juice of one lemon;
• 100 ml olive oil;
• 100 ml of ready-made mayonnaise.

Preparation:

Place herbs, mustard, crush garlic, lemon juice and oil in a container. Beat with a whisk, mixer or blender. Then add the prepared mayonnaise and beat well.

Try making homemade Caesar dressing and adding some chopped black olives to it. You will like the taste and go well with shrimp fried in garlic batter. For the base, use the video recipe and improve it a little with additives suitable for seafood.

Ingredients:

• 1 egg (yolk);
• 2 tsp Dijon mustard or 1 tsp. Russian mustard;
• lemon juice;
• several cloves of garlic;
• 5-6 anchovies;
• 5-6 pcs. capers;
• refined vegetable oil;
• olive oil;
• Worcestershire sauce;
• a pinch of grated Parmesan or hard cheese;
• black olives.

Preparation:

Whisk mayonnaise from butter, lemon juice, mustard, garlic and yolk, add chopped anchovies, capers and olives, season with sauce. Whisk everything together.

Chef's tip! You can also add chopped shrimp to the sauce immediately after frying, this will make the sauce a little warm, it will harmonize well with the salad.

We offer you a simple version of Caesar salad sauce, which we suggest seasoning with mustard grains and nutmeg. You can also add whipped cream to this sauce for a creamy taste, although many health advocates do not recommend mixing vegetable and animal fats. In this case, choose either cream or homemade mayonnaise.

Ingredients:

• 1 teaspoon mustard;
• yolk;
• 1 tsp salt;
• 1 tbsp. l. lemon juice;
• 1 tsp ground pepper;
• 150 ml vegetable oil;
• 2 cloves of garlic;
• grated hard cheese;

Additionally: heavy cream, mustard beans, grated nutmeg, parsley.

Preparation:

Mix mustard, yolk and salt, beat, then add a little butter and beat, then add lemon juice. The result is a milky emulsion; mix it with black pepper and garlic. Finally, add mustard grains, nutmeg and heavy cream and cheese, as well as parsley.

This sauce is non-standard; it is used for various seafood salads. You can bring it to the classic recipe by adding mayonnaise, but you don’t have to do this.

Preparation:

• 2 tbsp. dark wine vinegar;
• 2 tsp mustard;
• 70-120 ml olive oil;
• salt and pepper to taste;
• 50 ml mayonnaise (optional).

Preparation:

Mix the ingredients and add a little oil at a time, whisking the mixture.

If you're somewhere closer to Asia or brought fish sauce back from vacation, try making a shrimp Caesar sauce based on it.

Ingredients:

• 80 ml olive oil;
• 25 g Russian mustard;
• 20 g Dijon mustard beans (sweeter);
• 1 tbsp. fish sauce;
• 0.5 tsp Worcestershire sauce;
• 40 g sugar;
• 30 g grated hard cheese.

Preparation:

Whisk mustard, lemon juice and oil until an emulsion is formed. Add sugar, sauces and grated cheese to finish.

Since the main ingredient of the Shrimp Caesar is shrimp, you can try shrimp sauces. They can be mixed additionally with mayonnaise if desired.

Ingredients:

• 2 parts mayonnaise;
• 1 part soy sauce;
• pepper to taste.

Preparation:

Mix mayonnaise with soy sauce and add pepper.

The next sauce is also extremely simple, based on the taste of dill, which goes well with shrimp and makes the salad truly spring in taste.

Ingredients:

• a little dill;
• 1/6 part lemon (slice);
• 70-100 g mayonnaise;
• 2 cloves garlic

Preparation:

Finely chop the dill, cut the lemon into slices. Add dill and the juice of 1 lemon slice, chopped garlic to the mayonnaise, mix everything.

This sauce is for lovers of spicy spiciness and complements salad leaves and boiled, fried or grilled shrimp very well.

Ingredients:

• a small piece of horseradish root or prepared as a sauce;
• 100 ml ketchup;
• 50 ml mayonnaise;
• lemon and sugar for taste.

Preparation:

Grate horseradish on a fine grater and mix with other ingredients.

This is one of the most expressive and piquant sauces served with shrimp.

Ingredients:

• 100 ml mayonnaise;
• 50 ml ketchup;
• ½ orange.

Preparation:

Mix mayonnaise, ketchup and juice of half an orange.

We offer you two recipes from chef Ilya Lazerso on the theme of orange sauce, which goes great with shrimp and other seafood. This sauce will be a fun addition to any of your Caesar dishes.

Ingredients:

• 2 oranges for juice;
• 1 tsp saffron;
• 1 tsp mustard;
• 25 g sesame seeds;
• 0.5-1 tsp. sesame oil.

Preparation:

Extract the juice from two other oranges. Pour the juice into a saucepan and add a pinch of sugar, heat a little and simmer over low heat for 15 minutes. Brew saffron with boiling water.

Add mustard to the evaporated juice and boil together for 1 minute, at the same time fry the sesame seeds in a frying pan. Remove the mustard juice from the heat and add up to 50 g of butter and stir until emulsified. And add up to 0.5 tsp to the orange base. brewed saffron and sesame oil for taste. And place in a gravy boat, sprinkled with sesame seeds.

Chef's tip! Roll the oranges on a wooden board to easily extract the juice.

Continues the orange-shrimp theme. You don't have to serve just one sauce; give your guests a choice and delight them with the flavors.

Ingredients:

• 2 oranges;
• dried clove inflorescences;
• 1-2 tsp. Sahara;
• saffron tincture;
• 25 g brown rum;
• 1 tbsp. lemon juice;
• salt to taste;
• ½ tsp. honey

Preparation:

Wash the oranges and stuff them with cloves, wrap them in foil and put them in the oven. Bake for 30-40 minutes. Then you need to pull out, remove the clove inflorescences and cut the baked oranges into slices, you also need to remove the seeds. Cut off the sharp edges of the slices, as these parts are quite tough. Cut the slices into pieces and transfer to a blender. Grind until smooth fruit mass. Add sugar, saffron tincture, rum, and lemon juice to the prepared orange mass.

Chef's tip! This sauce goes well with shrimp, Caesar salad and poultry; it can be a universal addition to the holiday table, both for salad and other dishes.

You can vary the creaminess that Parmesan adds to Caesar salad dressing, for example, by trying a feta-based salad dressing.

Ingredients:

• 100 g feta cheese;
• 1 tbsp. chopped parsley;
• 1 tsp dried oregano leaves;
• 1 tomato;
• 100 g olive oil or mayonnaise;
• salt and pepper to taste.

Preparation:

Mix grated feta with herbs, mayonnaise or oil, add finely chopped tomato, salt and pepper. Let it brew.

Try making Caesar with lemon dressing and dill - it's very piquant.

Ingredients:

• juice of 1 lemon;
• 1 tsp lemon zest;
• 1 tsp mustard;
• 100 ml olive oil.

Preparation:

Mix the ingredients and finally add the oil a little at a time, whisking the sauce into an emulsion.