Marinated Shrimp Salad

from The Grecian Plate, compiled by The Hellenic Ladies Society, St. Barbara Greek Orthodox Church, Durham, NC

1 (2 1/2-oz.) bottle capers, drained and rinsed
3 bay leaves
1 1/2 cups wine vinegar
1/2 cup water
1 1/2 cups olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano

Three days before serving this dish, combine all marinade ingredients in a large jar and refrigerate.

3 pounds shrimp, cooked, peeled and deveined
2 (4 1/2-oz.) cans button mushrooms, drained
3 (14-oz.) cans artichokes, drained and quartered
2 large red onions, thinly sliced

On the second day, combine gently the shrimp, mushrooms, artichokes and onions. Pour marinade over top; refrigerate. To serve the following day, spoon salad into serving platter, using a slotted spoon to drain off excess marinade.

Serves 16 to 20.

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