It’s summer here in the States and this salad would make a nice side for your next cook out. There are 2 keys to this dish, one is fresh herbs and the other the shrimp. I looked at the shrimp in the grocery and found “wild caught” US 41/50 shell on and used the poaching method for maximum flavor see poaching recipe here.
- 1 lb wild caught shrimp, shell on.
- 12 oz pasta shells (medium size)
- 1/4 cup mayonnaise (prefer Dukes or Hellman’s)
- 2 tsp mustard (any kind, Dijon, regular, spicy)
- 2 tsp ketchup
- 1/4 tsp Worcestershire sauce
- 1 lemon juiced
- 1 tsp kosher salt (if using table salt reduce the amount)
- 1/4 cup fresh chopped dill (can sub tarragon and cilantro)
- 1/4 cup finely chopped celery
- 1/4 cup diced red peppers (used roasted from a jar)
This takes some time but peal and devein shrimp, then steam or poach. Meanwhile start your pasta water and boil shells. You want the pasta shells fully cooked so follow the recommended time on the package. Mix the Mayo and next 6 ingredients in a bowl (can be done ahead of time).
Depending on the size of your shrimp cut the cooked ones into bite sized pieces. Drain pasta and rinse under cool water to cool a little. Add shrimp to pasta then add celery and bell peppers to combine. Add the mayo sauce mix it really well and place plastic wrap over the top and place in the fridge for 2 hours or longer.
This recipe will serve about 8 people as a side dish. If serving outside keep the bowl on ice or in a cooler. Remember to taste for balance before serving, it may need salt or a dab of mayo.
Thanks Chef John at “Food Wishes” for this tasty recipe.