I was looking forward to trying this Caesar Salad with Lemon Pepper Shrimp Recipe from Fine Cooking. The zesty, peppered shrimp seemed promising, as an alternative to the usual chicken. I had never used an egg substitute in a dressing before, so I was interested to see how this would turn out.
French bread, Olive oil, Garlic, Shrimp, Lemon zest, Lemon juice, Pasteurised egg substitute, Anchovy paste, Dijon mustard, Worcestershire sauce, Parmesan cheese, Romaine lettuce. 7/10
Level of difficulty
The majority of the recipe is relatively simple to put together, but using the egg substitute made judging the proportions quite difficult and the dressing didn’t really turn out as a mayonnaise. Using an egg substitute is sensible if you are pregnant or worried about salmonella, but I wouldn’t use it again to make a mayonnaise. 6/10
Time taken to prepare
There were quite a few different ingredients to pull together for this recipe, but it’s quite easy to prepare them simultaneously. Overall the recipe didn’t take long to prepare. 7/10
The croutons were crunchy, but the garlic flavour didn’t really come through. The shrimp was tasty, but the lemon and pepper wasn’t as distinctive as I would have expected and I was hoping, A little more of each would have enhanced the flavour. The dressing wasn’t particularly successful and I wouldn’t call it a caesar dressing. 6/10
The ingredients and recipe promised quite a lot, but the recipe didn’t really work for me. The whole dish was a bit bland and more could have been done with the shrimp, croutons and dressing. I shall continue to search for the ultimate Shrimp Caesar Salad. 6.5/10