| Makes: | 10 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 20 minutes |
| Ready In: | 50 minutes |
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To get this recipe I had to beg and rely on a memory! Kaplan's finest and some older softball players, the Jr Bucs and Lady Bucs, recently reunited. This pasta dish was one of the the "hits" of this baseball reunion. The cleats and gloves that had been hung up years ago came off the shelf that night, if only in spirit. The fun and comaradie shared on the playing field magically returned. Reunions are so much fun! |
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| Ingredients |
| 1 box Kraft Bacon Ranch Pasta Salad |
1 small onion minced fine |
| 1 half-rib of celery minced fine |
1 pod of garlic |
| 1 small jalepeno chopped fine |
1 small 6 oz can petit pois (drained well) |
| 6 bolied eggs - no yolks |
1 pound shrimp (can substitute crab, chicken or ham) |
| Mayonnaise (as wet or dry as you like it) |
Zatarain shrimp and crab boil powder |
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| Directions |
Finely mince first 4 ingredients (onion, celery, garlic, and jalapeno) and set aside. Depending on taste, you may chunky cut and/or add olives). Prepare pasta salad according to box directions. Boil eggs and shrimp. Chop egg whites and cut shrimp in chunks. Mix all ingredients together and add mayonaise. Taste and add whatever seasoning you like. Chill and serve. The cook's secret - my little extra in seasoning is a sprinkling of Zatarain shrimp and crab boil to mixture.
That's it according to my memory. Enjoy!! I minced all first five ingredients for our baseball get together cause I didn't know who liked what and I find they'll eat it more if you have just a hint of some flavorings. Some people don't like chunks of onions or celery.
MawMaw here - Plain pasta could be used and seasoned.
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