Eat Gulf Seafood

Capparelli Salad

Capparelli Salad
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Prep Time:






  • 2 lbs Shrimp large, heads removed
  • 1 lb Asparagus trimmed, cut into 4 pieces
  • 1 head Romaine Lettuce washed, cored and torn into bite sized pieces
  • 1 can Roasted Red Peppers 7-oz., drained and chopped
  • 3 Anchovies from a tin, drained and chopped (optional)
  • 12 cup Green Onion chopped
  • 1.25 cups Olive Salad jarred or fresh
  • 1 cup Parmesan shredded


  1. 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.
  2. 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.
  3. Add lettuce to salad bowl. Evenly layer shrimp, tomato, peppers, anchovies, and green onions atop lettuce. Top with Olive Salad and toss well.
  4. Divide into salad bowls and scatter Parmesan on top. Serve.

Compliments of Louisiana Seafood Promotion & Marketing Board