Shrimp Spread In Lemon Caper Mayonnaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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Whenever I make this, the platter comes back empty. The flavors blend beautifully. I really don't suggest using canned shrimp, though, if you want the best shrimp flavor...fresh shrimp from the deli is much better. Ingredients:
2 heaping tablespoons capers |
3 garlic cloves, peeled |
11/2 cups mayonnaise (do not use miracle whip for this) |
1/2 teaspoon tarragon (i use just a couple pinches) |
1/2 teaspoon lemon zest |
1 teaspoon fresh squeezed lemon juice |
11/2 pounds cooked shrimp, chopped (i use medium shrimp from seafood deli) |
5 english muffins, toasted and each muffin half cut into 6 wedges |
Directions:
1. Run the garlic cloves and the capers through a garlic press (or a mini blender or food processor); stir into the mayonnaise.
2. Add the tarragon, lemon zest and juice.
3. Gently stir in the chopped shrimp.
4. Chill for at least 3 hours.
5. When ready to serve, spread the shrimp mixture on toasted English muffin wedges and arrange on a serving platter. I do not recommend you do this in advance because the muffins will tend to get soggy from the moisture in the spread.
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