| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Salads, Pasta, Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
ts |
Chicken Bouillon Granules |
| 1 |
c |
Water |
| 2 |
|
Bay Leaves |
| 1 |
c |
Dry White Wine |
| 1 |
sm |
Lemon Thinly Sliced |
| 1 |
sm |
Onion Thinly Sliced |
| 3 |
cl |
Garlic |
| 1/4 |
ts |
Red Pepper Flakes |
| 1 |
lb |
Medium Fresh Shrimp |
| 2 |
tb |
Olive Oil |
| 1 |
tb |
White Wine Vinegar |
| 1 |
tb |
Dijon Mustard |
| 6 |
oz |
Uncooked Seashell |
|
|
Macaroni |
| 1 |
lg |
Red Bell Pepper Chopped |
| 1 |
c |
Frozen Peas Thawed |
| 3/4 |
c |
Minced Fresh Basil |
| 1/2 |
c |
Minced Purple Onion |
| 1/4 |
c |
Minced Parsley |
| 1/8 |
tb |
Red Pepper |
INSTRUCTIONS
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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