04-09-2003, 06:54 PM
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Shrimp Pasta Salad
1 tsp 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 tbl Red Pepper
Combine Bouillon Granules, Water, White Wine, Lemon, Onion, Garlic, Bay Leaves & Red Pepper Flakes. Bring to a boil; add Shrimp & cook 3 to 5 minutes.
Remove Shrimp from Broth, reserving Broth. Rinse Shrimp under  water. Chill. Peel and Devein. Set Aside. Strain Broth Mixture, reserving 1/2 cup Liquid and Garlic. Discard lemon, onion & bay leaves. Mix together reserved Liquid & Garlic, Oil, Vinegar, & Mustard. Blend until mixture is smooth.
Cook Macaroni according to package directions. Drain. Rinse under water and drain again. Combine Macaroni, Bell Pepper, Peas, Basil, Purple Onion, Parsley & Red Pepper in a large bowl. Add reserved Broth Mixture, tossing to coat well. Add reserved Shrimp and toss gently. Cover, chill, and enjoy thoroughly!
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