Receta Shrimp Salad with Capers and Dill in Romaine Cups
Did you ever wonder what a caper is? You’ll find these pickled orbs in a variety of dishes but they’re usually in the background and you’ve probably never thought about where they come from. I knew of their origin at some point, but I’d forgotten so I did a little research for this post. As it turns out, capers are the flower buds of the caper bush.
Native to arid climates, including the Mediterranean, East Africa, and Central Asia, the Capparis spinosa bush flourishes in rocky areas and tolerates clay, sandy, and rocky surface soils. The unopened flower buds are picked by hand, dried in the sun and fermented in a salty brine or vinegar solution. Capers range in size from that of a peppercorn to a small olive. The fruit of the bush, called caper berries, grows to about the size of an olive and are brined in much the same way as their smaller siblings. Capers enhance many Mediterranean dishes, such as Chicken Piccata and Puttanesca Sauce and can be used as a flavor enhancer or a garnish.
I ran to Whole Foods yesterday to pick a couple of things but I was hungry and as always, items kept ending up in my basket that were not on my shopping list. I Whenever I walk past the herbs, dill always catches my attention. I’ve always thought it was beautiful plant and I love its fragrance.
As I picked up a fresh-looking bunch, my mind immediately flashed to my grandmother’s delicious dill pickles from my childhood. I also thought about how much I love fresh grilled salmon with this wonderful herb. I was in the mood for a light lunch, so I decided I’d make a shrimp salad with dill. When I got home and opened the fridge I grabbed some capers, mayo, lemons, onion, celery, and romaine and I was minutes away from having the perfect, light lunch.
Shrimp Salad with Capers and Dill in Romaine Cups
- Ingredients
- 1 pound small, cooked shrimp
- 1/3 cup chopped red onion
- 1/3 cup chopped celery
- 1/8 cup capers
- 1 tablespoon chopped fresh dill (reserve some unchopped leaves for garnish)
- Zest of 1 lemon (reserve some for garnish)
- 1 tablespoon lemon juice
- 1/4 cup mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Romaine heart lettuce leaves, trimmed to form a cup
Instructions
Mix all ingredients together in a medium bowl and serve in romaine cups. Garnish with dill leaf and lemon zest.2.2
http://www.southernboydishes.com/2014/02/21/shrimp-salad-with-capers-and-dill-in-romaine-cups/