Category: Salad
Cuisine: American
Ingredients
1 c Water
3/4 c Minced Fresh Basil
1 sm Lemon Thinly Sliced
1 tb Dijon mustard
6 oz Uncooked Seashell
1 lb Medium Fresh Shrimp
2 Bay Leaves
1/4 c Parsley minced
1 ts Chicken Bouillon Granules
1 sm Onion Thinly Sliced
Macaroni
1 c Frozen Peas Thawed
2 tb olive oil
1/2 c Minced Purple Onion
1 tb White wine vinegar
1 lg Red Bell Pepper Chopped
1 c Dry white wine
3 cl Garlic
1/8 tb Cayenne pepper
1/4 ts Red pepper flakes
Directions
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.)
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