Monday, January 4, 2010

Shrimp Pasta Salad

a Usually when you think of pasta salads you think of summer and cookouts, both of which are the opposite of January. Right now its cold and you want warm food, but when you have tailgating leftovers, that usually means burgers and hotdogs. On Saturday we were stuck having to eat these things, following a tailgate for the bowl game here in Orlando, and I needed to add a little something else to the mix. We both love this shrimp pasta salad, which is originally from my parent's friend, then my sister always made it and now Ive been making it also. It is the best pasta salad! Also, I got a chance to use my new crab bowl that my mom got me for Christmas; very fancy! You basically add all of the ingredients to taste, as some people like the flavors in different amounts.
Shrimp Pasta Salad
1 box Shell Pasta, cooked according to package
1 lb Shrimp, steamed and chopped
2 Tomatoes, chopped
1/2 block Fresh Mozzerella, cubed
1 can of Corn
5 Green Onions, choopped
Duke's Mayonnaise (you can also use another kind, but this always tastes the best)
Durkees (use less than the amount of mayo, this is found by the condiments)
Old Bay Seasoning (I tend to use a lot because it gives it such a good flavor)
S&P to taste
Cook pasta according to package and put in the fridge until completely cooled off. Meanwhile, steam the shrimp and then put in fridge to cool also.
Once everything is cold, add in the remaining ingredients. I usually use about 2 big spoonfuls of mayo and one of the durkee's, and a couple tbsp of the old bay.

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