I am 100% guilty of reading cookbooks like they are novels. Of endlessly pinning websites and recipes to Pinterest. Of ear-marking pages in magazines. I am always on the lookout for something - a new recipe to try, an image that moves something inside of me, a paragraph that inspires me. Let's face it, in this day and age we are constantly bombarded by stimuli and new and exciting channels to consume something. I am a millennial - you are talking my language if you want to start discussing technology, the Internet and social media. Let's have at it.
More often than not I don't really have any true connection with these things through. What I really am doing is looking for something to base a new experience or memory off of. I love trying new recipes. I will not deny that. However, when it comes to cooking, or baking for that matter, there is something so comforting about making a recipe that has been passed down to you from a family member or friend.
This specific recipe is particularly special to me. When my grandmother passed away almost eight years ago, my cousin went through her kitchen and gathered recipes that my grandma was known for. There are a few recipes that no matter who makes them, no matter where I eat the dish, I will always immediately think of Grandma. I can without a doubt saying that I never tried this recipe growing up. Young Tommy coupled with shrimp probably wasn't the best combination, although I have always been the child to be the most adventurous in terms of trying new foods.
Not to get too deep...when my grandma passed away in December of 2008 I was studying abroad in Spain. I was actually finished with my study abroad program and I was traveling with friends throughout Ireland and Scotland. I wasn't home when she passed away. I missed her funeral. And to be quite honest, I've never felt any kind of closure since her death. When I see a recipe that is written in her handwriting, or cook a recipe that she was known for, I feel closer to her. It's my way of remembering her and honoring her memory. So, from my grandma to me to you, here is her recipe for Shrimp Salad. I hope you enjoy it.
| Shrimp Salad |
1 cup rice, cooked and cooled
2 cups small shrimp
1/2 onion, chopped
green pepper, finely chopped
2 cups raw cauliflower, broken into flowerets
12 stuffed olives, sliced (I used a lot more)
juice of one lemon
3/4 cup mayonnaise
- Mix all ingredients, with the exception of the parsley, together.
- Sprinkle in parsley and refrigerate for at least 2-3 hours.