Mommas Pasta And Shrimp Salad Food

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MOMMA'S SHRIMP AND TADA SALAD



Momma's Shrimp and Tada Salad image

This is a recipe that feeds my beenyah soul. It's simple, but when you work from raw ingredients, as we did, it's a project. We had to catch the shrimp, then head, peel (shell) and devein them. Potatoes had to be planted, tended, dug, washed, peeled, cut and boiled. And all the other ingredients had to be bought, grown or collected. The sea and the garden, as well as all we did to harvest from both, come together in what remains one of my favorite dishes. I remember shrimp and tada salad filling my favorite bowl on Momma's Sunday dinner table. And my kids still beg me to fix it for them. Trouble is, I have to beg them to peel the shrimp. I still can't bring myself to buy precooked frozen shrimp, but this recipe will work with them, too.

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield about 4 to 6 servings

Number Of Ingredients 14

2 cups medium shrimp, peeled and deveined
5 to 6 medium potatoes, peeled and diced
5 to 6 eggs
1/2 medium green bell pepper
1/2 medium red bell pepper
1 stalk celery
1/2 cup sweet pickle relish
1 to 2 teaspoons prepared yellow mustard
1 teaspoon ground thyme or fresh leaves
1/2 teaspoon garlic powder
Sprinkle paprika
Hot sauce (optional-if you like it hot!)
1/3 cup to 1/2 cup mayonnaise, to taste
Lettuce or fresh greens, for serving

Steps:

  • Add the shrimp to boiling, salted water and cook 2 to 3 minutes (cook too long and they'll get chewy, then mushy). Boil the diced potatoes separately or in the shrimp water until tender but still firm, 10 to 15 minutes.
  • Meanwhile, boil the eggs until hard, about 10 to 15 minutes. Allow all to cool while you dice the peppers and celery.
  • Dice the eggs and combine all of the remaining ingredients, adding the mayonnaise last, so you can control the texture of the salad. Chill and serve over a bed of lettuce or other fresh greens.

PASTA ALLA PAMELA WITH SHRIMP AND PEAS



Pasta alla Pamela with Shrimp and Peas image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly cracked black pepper
1 pound medium shrimp (U41-50), shelled and deveined
1/4 teaspoon baking soda
1 pound spaghetti
1/4 cup olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup dry white wine
1 cup frozen peas, defrosted
1/3 cup grated Parmesan
1 tablespoon chopped fresh parsley

Steps:

  • Bring a big pot of water to a boil. Salt liberally.
  • In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
  • Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
  • Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
  • Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.

MOM'S SHRIMP MACARONI SALAD



Mom's Shrimp Macaroni Salad image

My mom's unusual salad has been popular with friends and family for many years. This salad calls for a lot of ingredients but is worth the effort. If possible, use pickle juice instead of the vinegar.

Provided by Becky Wergers

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 3h30m

Yield 8

Number Of Ingredients 15

1 cup uncooked elbow macaroni
1 tablespoon finely diced onion
1 tablespoon chopped green bell pepper
½ cup diced celery
¾ cup mayonnaise
¼ cup sweet pickle relish
2 tablespoons ketchup
2 tablespoons white wine vinegar
1 teaspoon prepared horseradish
¼ teaspoon hot pepper sauce
1 tablespoon chopped fresh parsley
½ teaspoon celery seed
⅛ teaspoon chili powder
ground black pepper to taste
2 ounces cooked salad shrimp

Steps:

  • Bring a large pot of salted water to a boil, add the macaroni and let it cook until al dente; drain well.
  • In a medium-size mixing bowl, combine onion, bell pepper, celery, mayonnaise, sweet pickle relish, ketchup, pickle juices, horseradish, hot pepper sauce, parsley, celery seed, chili powder, salt, black pepper and shrimp. Fold the macaroni into the mixture. Cover and chill at least 3 hours before serving.

Nutrition Facts : Calories 221 calories, Carbohydrate 14.6 g, Cholesterol 21.5 mg, Fat 16.8 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 243.1 mg, Sugar 4 g

MOMMA'S PASTA AND SHRIMP SALAD



Momma's Pasta and Shrimp Salad image

My mom threw this together for a family gathering one year at the last minute, and it is now the single most requested dish at every gathering...family or not! Wonderful shrimp and pasta salad that satisfies the carb crave and is healthier than some of the other options we have these days. Great for backyard barbecue with friends or a quiet dinner inside with family. Serve chilled. Add vinegar for an extra tang! Feel free to add olives, peppers, or whatever veggies you love. This recipe is very flexible and forgiving.

Provided by Kristin Waters

Categories     Shrimp Salad

Time 1h30m

Yield 6

Number Of Ingredients 8

½ (12 ounce) package elbow macaroni
2 stalks celery, coarsely chopped
1 onion, finely chopped
1 cucumber - peeled, seeded, and diced
1 tomato, diced
1 cup cooked small shrimp
1 cup Italian salad dressing
1 cup mayonnaise, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
  • Transfer warm macaroni into a large salad bowl and gently mix in celery, onion, cucumber, tomato, shrimp, and Italian salad dressing; refrigerate at least 1 hour (up to overnight for best flavor). Gently fold mayonnaise into salad and serve.

Nutrition Facts : Calories 528 calories, Carbohydrate 31.9 g, Cholesterol 55.5 mg, Fat 41 g, Fiber 2.3 g, Protein 9.5 g, SaturatedFat 6.3 g, Sodium 919.6 mg, Sugar 6.9 g

MOMMA'S PASTA AND SHRIMP SALAD



Momma's Pasta and Shrimp Salad image

My mom threw this together for a family gathering one year at the last minute, and it is now the single most requested dish at every gathering...family or not! Wonderful shrimp and pasta salad that satisfies the carb crave and is healthier than some of the other options we have these days. Great for backyard barbecue with friends or a quiet dinner inside with family. Serve chilled. Add vinegar for an extra tang! Feel free to add olives, peppers, or whatever veggies you love. This recipe is very flexible and forgiving.

Provided by Kristin Waters

Categories     Shrimp Salad

Time 1h30m

Yield 6

Number Of Ingredients 8

½ (12 ounce) package elbow macaroni
2 stalks celery, coarsely chopped
1 onion, finely chopped
1 cucumber - peeled, seeded, and diced
1 tomato, diced
1 cup cooked small shrimp
1 cup Italian salad dressing
1 cup mayonnaise, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
  • Transfer warm macaroni into a large salad bowl and gently mix in celery, onion, cucumber, tomato, shrimp, and Italian salad dressing; refrigerate at least 1 hour (up to overnight for best flavor). Gently fold mayonnaise into salad and serve.

Nutrition Facts : Calories 528 calories, Carbohydrate 31.9 g, Cholesterol 55.5 mg, Fat 41 g, Fiber 2.3 g, Protein 9.5 g, SaturatedFat 6.3 g, Sodium 919.6 mg, Sugar 6.9 g

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