Seashells with Shrimp and Sugar Snap Peas - Recipe

SEASHELLS WITH SHRIMP AND SUGAR
SNAP PEAS

An alliterative and scrumptious combination of ingredients make this coral-hued salad a favorite in the cold pasta category.

3 lbs. lg. (16 to 24 per lb.) shrimp, peeled, deveined and cooked just until opaque
2 lbs. sm. pasta shells, cooked al dente, rinsed under cold water, and drained
1 bunch scallions, white bulbs and green stalks, sliced
1 red bell pepper, seeded and cut into fine julienne strips
1 1/2 lbs. sugar snap peas

(Blanch in boiling water for 30 seconds, cool under cold running water, and drain).

DRESSING:

3 tbsp. tomato paste
3 tbsp. fresh lemon juice
1/2 c. dry vermouth
4 hard-cooked eggs
3 tbsp. chopped fresh tarragon
3 c. Hellmann's mayonnaise
Salt and freshly ground pepper to taste
2 tbsp. Pernod

1. Place 2 1/2 pounds of the shrimp in a large mixing bowl. (Reserve the remaining 1/2 pound for the dressing). Add the pasta and peas to the shrimp and toss to combine. Stir in the scallions and red pepper.

2. Prepare the dressing: Place the reserved shrimp, tomato paste, lemon juice, eggs, and tarragon in a food processor fitted with the steel blade, process until smooth. Add the mayonnaise and process again until smooth. Season to taste with salt and pepper and add the Pernod. Process once more just to blend.

Pour the dressing over the pasta salad and toss thoroughly to coat. Transfer the salad to a serving bowl. Serve at once or refrigerate covered several hours and serve cold. Makes 10 to 12 servings.

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recipe reviews
Seashells with Shrimp and Sugar Snap Peas

· Jun 28 · #172557

Michele (Michigan) says:

This recipe comes from an east coast cookbook that was given the recipe from a deli/restaurant that has outstanding take-out. It is simply outstanding to the point that people will "die for" it. The key is the food processor and mayo and shrimp and pernod. Pernod is a licorice flavored liquor from France -you can use sambuca as an alternative.

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