Wednesday, August 3, 2011

Shrimp and Caper Salad

Here's a salad that folks will be asking you to bring to their barbecue.  It's an easy fix and good the second day too. Capers are the secret flavour, supported roles are played by pepperoncinis and dills.

The Ingredients:

1 shrimp ring, thawed and tails removed
3 cups of noodles, fusilli or whatever type you prefer
1 cup of frozen or fresh cooked peas
2 large dill pickles, cubed
4 or 5 pepperoncinis, sliced
1/2 Red sweet bell pepper, chopped.
2 tablespoons of capers, drained
1/2 cup of Hellmans mayonnaise
1/4 cup Sundried Tomato vinagrette/oil dressing
Fresh herbs: cilantro, rosemary, basil etc

1. Boil 3 cups of water.  Add the fusilli noodles and stir.  Reduce heat and cook thoroughly. Drain and cool.

2. Remove tails from the shrimp.

3.  Dice and slice the dill pickles, peppers and the pepperoncinis.

4. Add peas and capers.

5. With scissors, chop herbs finely.

6. Add mayo and dressing.  Mix thoroughly. 


And that is about all I have to say for today.

Musings and meanderings from the Musical Gardener.


Much appreciated comments from my friends: