Chilled Shrimp Salad with capers and artichokes
The briny flavor of capers and crunch of fresh vegetables are a classic combination for shrimp salad. This recipe can be doubled to feed a large crew.
Ingredients
- 1 pound shrimp, cooked, peeled and deveined
- 2 green onions, chopped
- 1 cup chopped celery
- 1 green or red bell pepper, chopped
- 2 hard-cooked eggs, peeled and chopped
- 2 teaspoon capers
- 2 marinated artichoke hearts, drained and chopped (optional)
- 1 cup mayonnaise
- 2 teaspoons lemon juice
- 1 teaspoon celery seed
- Salt and black pepper to taste
- Lettuce leaves and tomato quarters
Directions
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Cut the peeled and deveined shrimp into 2 or 3 pieces, depending on the size of the shrimp. Place in a large bowl. Add the onion, celery, bell pepper, eggs, capers and artichoke hearts, if using, then toss to combine.
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In a small bowl, stir together the mayonnaise, lemon juice, celery seed, salt and pepper. Pour over the mixture in the large bowl and toss to combine. Cover and refrigerate until chilled.
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Serve atop fresh lettuce leaves with tomato quarters.
Recipe courtesy of
Debbie Moose (debbiemoose.com) has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.Share this recipe
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Comments (1)
NC Catch |
July 30, 2019 |
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