Liberty Tree Tavern is one of few things at Walt Disney World that hasn’t changed. Other than the menu, it is still the dark, comforting, and cold respite from the Orlando heat. It opened on day one, back in 1971, and still has its same 18th century, Ben-Franklin charm. The food here is better than almost anywhere in the kingdom, but has gotten much more carb-heavy. Long missing is one of the lightest and best offerings – the shrimp salad.
Every time I was with my grandmother at Disney World, this was what she wanted to eat. She saw shrimp as a delicacy, and expressed that this menu item was prepared to southern perfection. As one who lived in a time more concerned with fat than carbs, a shrimp salad lunch was as sinful as Le Cellier’s mashed potatoes are to us now.
I’m glad that many of the foods of the Silent Generation (born before 1945) have gone by the wayside. The only way I would eat ambrosia or congealed salad would be to have another minute with my late grandparents. But there are some other delights that I miss seeing as frequently, such as fondue, pu pu platters, and tunnel of fudge cake. This simple shrimp salad, not one fused with Greek or Asian cuisine, needs a chance with a new generation.
Note that the original recipe called for a Hasbo seasoning powder, which apparently was primarily chili power. For this, I used Ichimi chili powder, which is made up of both hot and sweet peppers, and lacks the undertones of regular Mexican chili. I sprinkled it on top at the end, and Captain Bacon gave it two thumbs up.
Liberty Tree Tavern Shrimp Salad
Ingredients
- 1 lb cooked shrimp (small or salad size) pre-cooked is okay if you are short on time
- 1/2 cup finely chopped celery
- 1 tbsp minced onion, red or Vidalia
- 11/2 tbsp Worcestershire sauce
- 1 tsp prepared garlic
- 1 tsp Ichimi chili powder Kroger has a very good brand
- 1/2 cup Blue Plate mayonnaise
- salt and pepper to taste
- 1 dash cayenne pepper optional (not in original recipe)
Instructions
- Boil, peel and devein shrimp. Let cool and drain.
- Combine celery, onion, Worcestershire sauce, mayo, and chili powder (or Old Bay) in a bowl.
- Add shrimp and stir gently.
- Season with salt, pepper and liquid cayenne to taste.
- Serve on lettuce or in tomato cups as a meal, or with crackers as a snack
