Capparelli Salad


Recipe courtesy of Louisiana Kitchen & Culture

Serves 4


2 pounds large Louisiana shrimp, heads removed

1 pound asparagus, trimmed, each cut into 4 pieces

1 large had Romaine lettuce, washed, cored, torn into bite sized pieces

1 7-ounce jar roasted red peppers, drained and chopped

3 anchovies from a tin, drained and chopped (optional)

1/2 cup chopped green onion

1 1/4 cups Olive Salad, jarred, or recipe here

1 cup shredded Parmesan

 Capparelli Salad

Capparelli Salad

Click image to enlarge.



Bring 2 quarts salted water to a boil in a large pot over medium heat. Add asparagus and cook until it turns bright green and is crisp tender. Plunge into an ice bath. Return the water to a boil and add the shrimp; return to a low boil and simmer 3 minutes or until just opaque. Plunge into an ice bath to cool; peel, devein, and chill completely.

Add lettuce to salad bowl. Evenly layer shrimp, tomato, peppers, anchovies, and green onions atop lettuce. Top with Olive Salad and toss well. Divide into salad bowls and scatter Parmesan on top.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive