Monday, September 21, 2009

Dinner Recipe

This is my first blog tour/blog carnival post. Kelly at Kelly's Korner has invited bloggers to share their dinner recipes. It's a dinner recipe yes but it's still about Jack. During the summer, we like to spend alot of our time in the pool and outside and not a whole lot of time in the kitchen and as little possible time in front of a hot stove or oven. I wanted an easy, make ahead dinner worthy dish that was somewhat healthy and that Jack would eat so it had to be dairy free too (back before the allergy tests). Jack also eating it meant that the texture had to be right and it had to be something he could and would chew. So I made up my own shrimp pasta salad. This recipe feeds David, Jack, and me dinner twice with enough for somebody to have lunch leftover.

1/2-1 whole package Publix frozen salad shrimp (It's a big bag but I don't remember what size. I use 1/2 bag for just us and a whole bag if I am feeding a crowd)
1 16 oz box of small shells
1-2 cans Lesueur Very Young Small Early Peas (1 can for the fam and 2 cans for a crowd)
1-2 cans sliced carrots
1/4-1/2 bottle Ken's Steakhouse Light Olive Oil Vinagraitte
Enough Hellman's Mayonnaise to make it creamy

Thaw the salad shrimp by putting in the fridge the night before you plan to assemble your pasta salad.
Cook shells to your level of desired firmness.
Rinse shells in cool water.
Place in container large enough to hold all ingredients and have room leftover for mixing.
Add canned veggies and shrimp to pasta.
Add the salad dressing and mix it up. Just add enough that everything has a light coating of the dressing on it.
Refrigerate for several hours allowing the flavors to "marry".
Add as much mayonnaise as you like to get the level of creaminess you prefer.
I usually like to let it sit again in the refrigerator for several hours but I have in the past forgotten the mayo until the last minute and served it right after adding the mayo. I just think this is one of those dishes that is best after it sits awhile.
Serve over mixed salad greens with bread of your choice.

Now that we are no longer dairy free, we sometimes sprinkle parmesan cheese on the top before serving.