'Morning! I did some whirlwind cooking over the weekend, and came up with a couple of great summertime recipes. Hurrah!
This one is a gussied-up version of a basic shrimp salad. It was tasty straight from the recipe, but I amped it up by adding pasta and capers. The pasta adds some carbs to balance things out, and is an inexpensive way to make the salad go further. It would definitely be great with a whole wheat or gluten free pasta, so use whatever you like best!
Click here for a printable version of this recipe
Shrimp and Pasta Salad
heavily adapted from Ina Garten
2 tsp. kosher salt
1/2 lemon, cut into quarters
1 1/2 lb. shelled and deveined raw shrimp
4 oz. uncooked pasta
1/2 c. diced celery (2 stalks)
1/4 c. diced red onion (1/4 medium onion)
2 Tbsp. capers
1/2 c. mayo (I used light mayo)
2 Tbsp. white wine vinegar or white wine
1 tsp. dijon mustard
1/4 tsp. black pepper
1/4 tsp. salt
3 Tbsp. chopped fresh dill
Bring a large pot of water with the salt and lemon quarters to a boil. Add the shrimp and reduce the heat to medium. Cook uncovered for 2-3 minutes, or until the shrimp are just cooked through. Remove shrimp with a slotted spoon to a bowl of ice water. Bring the pot of water with lemon quarters back to a boil and cook the pasta according to package directions. Drain pasta.
Pour the chilled shrimp, pasta, celery, onion, and capers into a large bowl. In a separate bowl, whisk together the mayo, mustard, vinegar, salt, pepper, and dill. Pour the mayo dressing over all, and gently fold all together until well combined. Serve immediately or cover and refrigerate for a few hours. Makes about 2 quarts.