bb,虾色拉方子:Shrimp And Pasta Salad With Caper Dressing
1 cup packaged dried medium shell macaroni
12 ounces fresh or frozen peeled and deveined shrimp
1 large red sweet or green pepper, cut into 1-inch squares(1 cup)
2 green onions, sliced (1/4 cup)
3 tablespoons white wine vinegar or white vinegar
2 tablespoons olive oil or salad oil
2 tablespoons capers, drained
2 teaspoons snipped fresh dill or 1/2 teaspoon dried dillweed
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fresh pea pods or 1/2 of a 6-ounce pckage frozen pea pods, thawed Spinach or lettuce leaves(optional)
Cook pasta, drain pasta; rinse with cold water. Drain again.
Meanwhile, cook shrimp, uncovered, in boiling water for 1 to 3 minutes or till shrimp turn pink, stirring occasionally. Drain shrimp; rinse with cold water. Drain again.
In a large mixing bowl combine pasta, shrimp, red sweet or green pepper, and green onions. Toss to mix.
For dressing, in a screw-top jar combine vinegar, oil, caper, dill dillweed, garlic, salt and pepper. Cover and shake well. Pour dressing over pasta mixture. Toss gently to coat. Cover and chill for 3 to 24 hours.
Just before serving, cut the pea pods in hal;f crosswise. Stir pea pods into pasta mixture. If desired, seve on spinach or lettuce-lined plates. Makes 4 main-dish servings.