SEASHELL SALAD
Presented in a sand pail, this festive salad features a zesty dressing that's simple to stir together. An assortment of pasta shapes resembles seashells while red and yellow peppers add color and crunch. For an extra-special touch, you could cut the peppers with a small star-shaped cookie cutter.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Cook the pasta according to package directions until tender; drain and rinse in cold water. Place in a large bowl; set aside. In a jar with tight-fitting lid, combine vinegar, oil and seasonings; shake well. Add peppers, onions and dressing to pasta; toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 222 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 230mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
SEAFOOD & SHELLS SALAD
My family often asks for this salad during the summer months. The colors and flavor brighten up any potluck. -Rosalee Ray, Lansing, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 13 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain and rinse in cold water., In a large bowl, combine the crab, shrimp, onion, celery, peppers, parsley and dill. Stir in pasta. In a small bowl, combine the mayonnaise, lemon juice, salt and pepper. Pour over salad and toss to coat. Chill until serving.
Nutrition Facts : Calories 164 calories, Fat 2g fat (0 saturated fat), Cholesterol 62mg cholesterol, Sodium 612mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges
SEAFOOD SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a pot of salted water to a boil. Add the lemon halves and garlic, then submerge a large heatproof strainer in the water. Soak the red onion in ice water while you cook the seafood. Fill a large bowl with ice water; set aside.
- Add the shrimp to the strainer in the boiling water and cook until pink, about 2 minutes; carefully remove the strainer and add the shrimp to the large bowl of ice water. Bring the water back to a boil, return the strainer to the pot, then add the scallops and simmer until cooked through, about 2 minutes; remove the strainer and add the scallops to the ice water. Repeat with the calamari, cooking until they just turn opaque, about 2 minutes. Repeat with the mussels, covering the pot; cook until the shells open, about 5 minutes. Drain the seafood from the ice water and remove the mussels from their shells; pat the seafood dry.
- Drain the red onion and pat dry. Combine the seafood, red onion, celery, fennel, olives and parsley in a large bowl. Drizzle with the lemon juice and olive oil and toss; season with salt and pepper. Let stand 30 minutes before serving (or refrigerate up to 4 hours; bring to room temperature before serving). Top with fennel fronds. Photograph by Con Poulos
SEA SHELL SALAD
This is the perfect picnic dish - no mayo!! Very easy to prepare and a nice change from the usual covered dish take along. I've been making this for 20 years (and I'm still young)!
Provided by PA Kathy
Categories Pasta Shells
Time 27m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients EXCEPT macaroni in a 3 quart glass covered dish.
- Chill in refrigerator overnight to blend flavors.
- Cook macaroni according to package directions and drain.
- Add to liquid mixture stirring well and refrigerate at least 2-3 hours before serving.
Nutrition Facts : Calories 259.9, Fat 14.2, SaturatedFat 1.9, Sodium 187.9, Carbohydrate 30.7, Fiber 1.6, Sugar 16.4, Protein 3
SEA SHELLS SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pile salad ingredients in a mixing bowl as you prepare them. Combine salad ingredients, taste, and adjust seasonings. Serve salad on bed of lettuce leaves.
- Yield: Preparation time: 10 minutes Cooking time: 8 to 10 minutes for pasta Ease of preparation: moderate
SPICY SEAFOOD SHELL APPETIZERS
These shells stuffed with a spicy, cheesy seafood mixture are extremely fast, easy and very tasty.
Provided by Mary Beth Blum
Categories Appetizers and Snacks Pastries
Time 20m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
- In a medium bowl, mix together mayonnaise, Parmesan cheese, Swiss cheese, onion, Worcestershire sauce and hot pepper sauce. Gently stir in shrimp and crabmeat.
- Form phyllo dough into shells. Fill shells with the mixture.
- Arrange stuffed shells on baking sheet. Bake in the preheated oven 7 to 10 minutes, or until lightly browned. Sprinkle with paprika before serving.
Nutrition Facts : Calories 218.5 calories, Carbohydrate 5.6 g, Cholesterol 33 mg, Fat 18.6 g, Fiber 0.1 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 236.2 mg, Sugar 0.5 g
SHELL SALAD
This is a recipe I developed from looking at others. My wife and kids faught over the leftovers and I had to make another one the next night.
Provided by Kirk W.
Categories Pasta Shells
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Boil shells as directed on box, then drain and rinse in cold water.
- In a seperate bowl, add shells to all other ingredients and mix well.
Nutrition Facts : Calories 260.9, Fat 15.9, SaturatedFat 5.8, Cholesterol 94.6, Sodium 367.9, Carbohydrate 20.6, Fiber 1.5, Sugar 4.8, Protein 9.8
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