Recipe: Marinated Lemon-Caper Shrimp and Calamari Appetizer Salad
One spoonful of this tangy-sweet seafood salad and you will understand its popularity: the reason this recipe survives is because it's absolutely delicious - it's the kind of recipe you'd serve at a party, and most of your guests would request a copy. Even better, it may be made up to 24 hours in advance.
Yield: Appetizers for 12-16 (depending on other foods served)
Cost: Approx. $14-$30 (depending on type of fresh shrimp used)
Active Time: 30 minutes (includes time to boil shrimp)
Marinate Time: 4-24 hours
- 1 cup extra virgin olive oil
- 3/4 cup white wine vinegar
- 1/4 cup sugar
- 1 teaspoon dry mustard
- 2-4 teaspoons minced fresh garlic
- 1/4 cup capers, brine from bottle included
- Hot sauce
- 1 medium white onion, sliced as thinly as possible
- 2 pounds medium-sized cooked shrimp*, shelled and deveined
- 1 pound cooked calamari rings
- 1 large lemon, sliced as thinly as possible
- 1/2 cup basil, torn
*I always buy raw shrimp and cook them, in the shell, in a large pot of rapidly boiling water seasoned with a seafood seasoning, such as Zatarain's or Old Bay. Do not overcook your shrimp! Cooking time depends on the size of the shrimp used, anywhere from 1 to 4 minutes.
1. Whisk together olive oil, vinegar, sugar, dry mustard, 2 teaspoons garlic and brine from capers. Add kosher salt, hot sauce and additional garlic, if desired, to taste.
2. Place shrimp, calamari and onion in marinade and marinate, refrigerated, at least 4 hours and up to 24 hours, turning occasionally.
3. Garnish with sliced lemon and basil before serving.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Sept. 22, 2010.