Caesar Salad & Shrimp Cocktail

Shrimp Caesar.jpg

The scene was Camden, Maine, the afternoon fog was out to sea, and there was a lovely warm sea breeze blowing in. We scored a table on the deck of a harborside restaurant and settled in with our drinks and menus. When we came across the shrimp cocktail on the menu, we all laughed about how such a simple concept of poached shrimp has become such a decadent treat. We ended up ordering it, because we were, in fact, feeling quite decadent. The menu wasn’t extensive, but we also ordered a Caesar salad for a little healthy, crispy crunch.  Needless to say, it was some of the best shrimp cocktail and Caesar salad we’ve ever had. While it is very well possible that the Maine setting, the friends, the wine, and lazy afternoon all contributed to this amazing combination, it nevertheless has become a summer tradition for us. Because it seems that summer is finally upon us, and we will be kicking it off with barbecues and beers all weekend, take an afternoon and give this cool appetizer a try. I can’t give you the sea breeze, but I can give you the recipe to make your own delicious memories. Enjoy!

Spicy Shrimp Cocktail Sauce


  • 8 ounce jar Red Duck Cocktail Sauce*

  • Rhei-Maid Gochujang*

*Items with an asterisk can be found at The Cheese Shop of Salem.


  1. Stir 1-2 teaspoons gochujang into cocktail sauce, depending on desired spiciness. 

Caesar Salad Dressing


  • 3 whole Boquerones*

  • 2 garlic cloves

  • 1/2 teaspoon kosher salt

  • 4 large egg yolks

  • 1/4 cup lemon juice

  • 1 teaspoon Dijon mustard*

  • 1 1/2 cup olive oil*

  • 1/2 cup canola oil

  • 2 1/2 teaspoons white balsamic vinegar*

  • 2 teaspoons red wine vinegar*

  • 1 teaspoon Worcestershire sauce

  • 1/2 cup grated Parmigiano Reggiano G. Cravero*

  • kosher salt & freshly ground pepper 

*Items with an asterisk can be found at The Cheese Shop of Salem.


  1. Rough chop together the anchovies, garlic and salt to make a paste.

  2. Using an immersion blender or standing blender, blend the yolks, lemon juice and mustard, while slowly drizzling the oils into the mixture until you have a thick emulsion.  

  3. Add in the anchovy paste, both vinegars and the Worcestershire sauce, and pulse a few more times until it is well blended.

  4. Transfer to a storage container and stir in the grated cheese and season with salt and pepper to taste.

Makes 2 cups