Shrimp pasta salad
Yield: 6 servings
Ingredients:
- 1 ts Chicken Bouillon Granules 1 tb White Wine Vinegar
- 1 c Water 1 tb Dijon Mustard
- 2 Bay Leaves 6 oz Uncooked Seashell
- 1 c Dry White Wine Macaroni
- 1 sm Lemon Thinly Sliced 1 lg Red Bell Pepper Chopped
- 1 sm Onion Thinly Sliced 1 c Frozen Peas Thawed
- 3 cl Garlic 3/4 c Minced Fresh Basil
- 1/4 ts Red Pepper Flakes 1/2 c Minced Purple Onion
- 1 lb Medium Fresh Shrimp 1/4 c Minced Parsley
- 2 tb Olive Oil 1/8 tb Red Pepper
Instructions:
Combine Bouillon Granules Water White Wine Lemon Onion Garlic Bay Leaves & Red Pepper Flakes. Bring To A Boil; Add Shrimp & Cook 3 To 5 Min. Remove Shrimp From Broth Reserving Broth. Rinse Shrimp Under Cold Water. Chill. Peel & Devein. Set Aside. Strain Broth Mixture Reserving 1/2 C. Liquid & Garlic. Discard Lemon Onion & Bay Leaves. Add Reserved Liquid & Garlic Oil Vinegar & Mustard To Process. Blend Until Mixture Is Smooth. Cook Macaroni According Package Directions. Drain. Rinse Under Cold Water & Drain Again. Combine Macaroni Bell Pepper Peas Basil Purple Onion Parsley & Red Pepper in A Large Bowl. Add Reserved Broth Mixture Tossing Well To Coat. Add Reserved Shrimp & Toss Gently. Cover & Chill Thoroughly. (Fat 11. Chol. 38.)
