Sometimes I’m surprised how long some foods have been around. I recently came across a hundred-year-old recipe for Shrimp Salad that called for canned shrimp. I never would have guessed that canned shrimp was available in 1923.
In any case, I decided to try the recipe. The recipe called for the canned shrimp, celery, and mayonnaise – plus a few capers to garnish the salad. This tasty recipe was quick and easy to make, and in some ways seemed very modern.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
Shrimp Salad
1 can shrimp (either a 4-ounce or 6-ounce can will work in this recipe)
1 stalk celery, chopped
2 tablespoons mayonnaise
1 teaspoon capers
lettuce leaves, optional
Drain and rinse the canned shrimp. Unless the shrimp are very small, cut into pieces. Put shrimp, celery, and mayonnaise in a bowl; mix until thoroughly combined. Arrange lettuce leaves on plate(s), and place mounds of the Shrimp Salad on the lettuce. If desired the lettuce can be skipped, and the Shrimp Salad can be put in a bowl to serve. Garnish with capers.
