We often do a seafood boil and since we love shrimp, put far more of those little buggers in the pot than we can eat. Consequently, the leftovers have turned into a pretty amazing shrimp salad recipe over the years.
We recently made it for the first time in months since some family members were visiting, and I found my son-in law sneaking it out of the refrigerator more than once. (Yep, it was Nick.)
This contains a little Jalapeno heat and an ingredient everybody says shouldn’t go with seafood, cheese. Everybody is wrong! It adds a great depth of flavor and though we love it as a salad makes for a delicious sandwich on bread and lettuce. (Think lobster or shrimp roll.)
2 Tablespoons Olive Oil
2 Tablespoons Old Bay Seasoning
1 Pound Raw Peeled, Deveined Shrimp, Tails Off
1 Pound Rotini Pasta
1 Cup Chopped Asparagus
1 Cup Corn taken off the Cob
1 Cup Chopped Provolone Cheese
3/4 Cup Good Mayonnaise
1 1/2 Teaspoons Salt
1 Teaspoon Black Pepper
1 1/2 Tablespoons Worcestershire Sauce
1/2 Cup Roasted Red Peppers
1 Jalapeno Pepper Chopped
2 Tablespoons Minced Garlic
3 Tablespoons Fresh Chopped Parsley
1 Cup Chopped Cherry Tomatoes
1 Cup Chopped Red Pepper
1/2 Cup Heavy Cream
2 Tablespoons White Sugar
- Coat both the asparagus and corn with oil and grill. Both should get a light char but be sure the asparagus remains firm. Then remove corn from the cob and chop the asparagus.
- Boils shrimp in water and Old Bay until they are just no longer transparent.
- Chop all other vegetables, herbs and cheese.
- Depending on the size of the shrimp, you may want to chop the cooked shrimp to be 1/2 inch to 1 inch bites.
- Boil Pasta with a little salt in water, until al dente.
- Mix all ingredients in a large bowl.
- Refrigerate for one hour, then serve.