Thursday, January 21, 2010

Seafood Noodle Salad

I made like five pounds of this stuff. Why did I do that? I mean, I love it... it's one of my favorite dishes. And I've been craving it for months. But even I can't eat this much. And it's sort of a hard thing to give away, what with the seafood factor. Hmm. So yeah, fair warning: the recipe below yields a HUGE amount. Like, take-to-a-Mormon-potluck amount. Tip: Get all ingredients as dry as you can before adding to the bowl. Towel off the veggies after rinsing, and press the shrimp a bit.

Seafood Noodle Salad

~2 cups mayonnaise (Best Foods, pref)
~2/3 cup sour cream
zest of two lemons
1-2 TB fresh lemon juice
pepper, paprika, white pepper, and cayenne pepper to taste
tons of dill (fresh would be awesome)
salt (not much as shrimp, krab, and olives will add saltiness)
half a small red onion, diced fine (taste and soak in water 1 hour if too strong)

1 lb small or medium shell pasta
3 celery ribs, chopped 
2-3 red bell peppers, chopped

3/4 lb salad shrimp, thawed and drained
3/4 lb imitation crab meat (krab), pulled into small pieces
1 10-oz jar green olives, sliced

Combine dressing ingredients in large bowl and refrigerate. Cook pasta in salty water to desired doneness, drain, soak in 2-3 rounds of cold water until at least room temp. Drain well, spread over four paper towels to dry. Meanwhile, chop celery and peppers and slice olives. When pasta is reasonably dry, taste dressing and make adjustments as desired (all flavors but salt should be quite strong). Stir pasta, celery, and peppers into dressing. Stir in shrimp and krab, then gently fold in olives. 

1 comment:

  1. Oh I love this stuff. Mmmmm mm. How are you my Annie? Can I assume from your cooking that you are not a dorm resident any longer?