Shrimp And Caper Salad Recipes

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SHRIMP SALAD

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 10



Shrimp Salad image

Steps:

  • Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
  • In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

COLD SHRIMP SALAD WITH CAPERS AND DILL

If you can only have one shrimp salad recipe, this could be it. ;) I love the herby mayonnaise with capers and jalapenos! It makes a terrific dressing for the shrimp. Adapted from Simply Shrimp: With 80 Globally Inspired Recipes by James Peterson. (Cook time does not include time to cool the shrimp.)

Provided by rickoholic83

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11



Cold Shrimp Salad With Capers and Dill image

Steps:

  • Heat oil in a large, heavy skillet over high heat.
  • Add shrimp and saute until done.
  • Reduce heat to low, add garlic and stir and cook about 30 seconds or until fragrant.
  • Cool and refrigerate at least 1 hour.
  • Combine onion and salt in a colander; let stand 15 minutes or until wilted. Rinse and dry with paper towels.
  • Whisk mayonnaise and remaining ingredients in a large bowl.
  • Add shrimp and onion; mix to coat shrimp with dressing.

2 tablespoons olive oil
40 large shrimp, peeled and deveined
2 garlic cloves, minced
1/2 medium red onion, very thinly sliced
2 teaspoons kosher salt
1/2 cup mayonnaise
3 tablespoons lemon juice
2 tablespoons fresh dill, minced
2 tablespoons capers, drained
2/3 cup fresh parsley, finely chopped
1 jalapeno pepper, seeded and minced

ROASTED SHRIMP SALAD

Provided by Ina Garten

Categories     main-dish

Time 38m

Yield 6 servings

Number Of Ingredients 10



Roasted Shrimp Salad image

Steps:

  • Preheat the oven to 400 degrees F.
  • Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
  • Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

2 1/2 pounds (12 to 15 count) shrimp
1 tablespoon good olive oil
Kosher salt and freshly ground black pepper
1 cup good mayonnaise
1 tablespoon orange zest (2 oranges)
2 tablespoons freshly squeezed orange juice
1 tablespoon good white wine vinegar
1/4 cup minced fresh dill
2 tablespoons capers, drained
2 tablespoons small-diced red onion

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



SHRIMP AND CAPER SALAD image

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.

2 lb frozen shrimp medium
3 stalk(s) celery
1/2 bunch green onions
1/2 jar(s) capers (4 ounce jar)
3/4 c favorite mayo
1/2 c ranch dressing
1/2 c parmesan cheese (jar)
1 Tbsp old bay spice
1 lemon

SAUTéED SHRIMP WITH CAPERS AND OLIVES

Provided by Mark Bittman

Categories     dinner, easy, lunch, quick, main course

Time 20m

Number Of Ingredients 6



Sautéed Shrimp With Capers and Olives image

Steps:

  • Put 1/4 cup olive oil in a large skillet over medium-low heat.
  • Add 3 sliced garlic cloves, 2 tablespoons capers and 1/2 cup chopped pitted black olives, and cook until the garlic is golden.
  • Stir in 1 1/2 pounds peeled shrimp and 1/2 cup chopped tomatoes.
  • Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.

1/4 cup olive oil
3 sliced garlic cloves
2 tablespoons capers
1/2 cup chopped pitted black olives
1 1/2 pounds peeled shrimp and 1/2 cup chopped tomatoes
Basil

MARINATED SHRIMP, SCALLOP AND CAPER SALAD WITH SHERRY VINAIGRETTE

Categories     Salad     Leafy Green     Tomato     Scallop     Shrimp     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 11



Marinated Shrimp, Scallop and Caper Salad with Sherry Vinaigrette image

Steps:

  • Heat 1 tablespoon oil in heavy large skillet over high heat. Add shrimp to skillet; sauté 2 minutes. Add scallops and season with salt and pepper; sauté just until cooked through, about 1 minute. Transfer to bowl; cool. Drain off juices.
  • Whisk vinegar, garlic and crushed red bell pepper in small bowl. Whisk in 1/2 cup oil. Season with salt and pepper. Add to shrimp mixture. Mix in onion and capers. Chill at least 1 hour or up to 3 hours, tossing occasionally.
  • Place greens in large bowl. Drizzle with some dressing from shrimp mixture atop greens. Using slotted spoon, arrange shrimp mixture atop greens. Place tomato and avocado slices in border around salad, overlapping slices; drizzle with any remaining dressing.

1 tablespoon plus 1/2 cup olive oil
3/4 pound large uncooked shrimp, peeled, deveined
3/4 pound bay scallops
3 1/2 tablespoons Sherry wine vinegar or red wine vinegar
1 1/2 teaspoons minced garlic
1/2 teaspoon dried crushed red pepper
1/2 medium-size red onion, sliced
1/3 cup drained capers
8 cups mixed baby greens
3 medium tomatoes, sliced
1 large avocado, peeled, pitted, sliced

MARINATED SHRIMP WITH CAPERS AND DILL

Provided by Robert Randolph

Categories     Shellfish     Sauté     Low Carb     Shrimp     Fall     Family Reunion     Potluck     Dill     Capers     Bon Appétit     Alabama

Yield Makes 8 first-course servings

Number Of Ingredients 12



Marinated Shrimp with Capers and Dill image

Steps:

  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to skillet and sauté until just opaque in center, about 3 minutes. Transfer to plate. Whisk next 5 ingredients in large bowl. Whisk in 8 tablespoons oil; season with salt and pepper. Mix in shrimp and accumulated juices, capers and green onions. Cool slightly, then cover and refrigerate at least 3 hours and up to 1 day.
  • Arrange butter lettuce leaves on 8 plates. Top with shrimp, dividing equally. Drizzle with more marinade, if desired. Garnish with lemon rounds and fresh dill sprigs, if desired.

10 tablespoons olive oil
1 1/2 pounds large uncooked shrimp, peeled, deveined
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
2 large garlic cloves, minced
1 tablespoon grated lemon peel
1/4 cup drained capers
2 green onions, thinly sliced
1 head butter lettuce, leaves separated
1 lemon, cut into rounds (optional)
Fresh dill sprigs (optional)

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