SHRIMP AND CAPER SALAD
I GET RAVE REVIEWS AND REQUESTS FOR THIS SALAD. I LIKE SERVING A BUFFET CHOICE OF CHICKEN SALAD, TUNA SALAD, SHRIMP SALAD - WITH OR WITHOUT BREADS, LET THE PERSON CHOOSE WHAT THEY WANT. A PLATE OF CHOPPED TOMATOES AND LETTUCE IS A GOOD ACCOMPANIMENT. A SMALL BOWL OF RANCH DRESSING IS A NICE TOUCH TOO.
Provided by Jean Moore
Categories Other Salads
Time 1h
Number Of Ingredients 9
Steps:
- 1. RUN COLD WATER OVER THE SHRIMP IN A COLANDER TO THAW.
- 2. CLEAN AND CHOP CELERY AND ONIONS. SAVE SOME CELERY TOPS FOR GARNISH.
- 3. MIX MAYO AND RANCH WITH PARMESAN CHEESE AND OLD BAY IN A BOWL. ADD THE CAPERS AND LET SIT TO MELD THE FLAVORS
- 4. WASH AND ZEST THE LEMON INTO THE BOWL WITH THE DRESSINGS. SQUEEZE 1/2 THE LEMON JUICE INTO THE DRESSING.
- 5. CLEAN AND DE-TAIL (IF NECESSARY) THE SHRIMP AND CHOP INTO BITESIZE PIECES (THIS ALLOWS THE SALAD TO BETTER FIT ON A BUN IF YOU CHOOSE)
- 6. POUR A BIT OF THE DRESSING INTO A LARGE (OR THE SERVING) BOWL, ADD SHRIMP AND CELERY MIXTURE IN LAYERS CONTINUING UNTIL ALL USED. MIX IT TO DISTRIBUTE THE DRESSING THROUGHOUT.
- 7. IF DESIRED, GARNISH WITH CELERY TOP LEAVES AND ADDITIONAL CAPERS, PLUS LEMON SLICES. CHILL FOR 4 HOURS OR MORE.
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