Low Fodmap Shrimp Salad
This shrimp salad, adapted from my mother's Italian family recipe, contains safe amounts of fodmaps and tastes fresh., lemony, crunchy and delicious.
Ingredients
- 1 lb fresh or frozen shrimp
- 1 jar capers in vinegar
- 1 bunch celery hearts chopped fine including leaves
- several diced light green stems of spring onions, or scallions, and diced up stalks of chives
- 1/2 cup or more mayonaise (homemade or commercial)
- 2 to 3 tbsp mild olive oil I use Filippo Berio
- Sea Salt and freshly ground pepper to taste
- Squeeze of fresh lemon optional
Instructions
- Cook shrimp according to package directions
- Remove the large stem core at the end of your hearts of celery. Wash the individual stalks, saving the larger stalks for soup and saving the tender inner stalks and light green leaves for the shrimp salad. Rinse and dry the tender stalks and then finely dice them. Use a cup of diced celery for the salad or more if you just love lots of crunchy celery in your salad or you are trying to stretch it because Uncle Joe and Aunt Blanche showed up again unexpectedly. Place diced celery in a large ceramic bowl. (Per serving you won't exceed the 2 stalk alotment for low fodmap celery safe amounts.
- Dry the drained shrimp with paper towels until free from water. Then chop up the shrimp, each shrimp cut into three pieces, if you are using medium shrimp, four pieces if using large shrimp. If using jumbo shrimp, heck, I don't know because I can never afford jumbo shrimp.Anyway place the cut shrimp in the bowl with the celery and onions.
- Sprinkle the ingredients in the bowl with the olive oil, salt and pepper and toss together until all is coated. Taste to see if you have salted enough. Add 1/2 jar of the capers along with 1/2 of the vinegar in the jar and toss again. Then add the mayonaise in 1/4 cup increments, tossing and testing to see if the salad needs more or not.
- When all is tossed and you are happy with the way the dressing has adhered - not too much and not too little - you may squeeze some lemon juice over it all, if you want to add another bit of piquancy and freshness to the salad. You can also squeeze lemon juice over the shrimp while it is sitting in the colander draining.
- Serve this shrimp salad in a pretty bowl with potato salad, fluffy biscuits, sliced Virginia country ham (living for years in Charlottesville, VA, I learned to serve ham biscuits for every meal but breakfast, and sometimes, even then), and whatever else you like to serve with a celebration luncheon. This recipe serves 6 - 8.