05-05-2005, 03:30 AM
Shrimp Salad
4 cups chopped, cooked shrimp (or about 1 1/2 pounds raw
unpeeled shrimp boiled 2-3 minutes, peeled and chopped)
1 avocado, diced
2 tablespoons finely chopped fresh dill
2/3 cup mayonnaise
Salt and pepper to taste
Sourdough baguettes, cut into six 5- or 6-inch lengths
Pasta Salad
4 cups (about 2 cups uncooked) cooked small shell pasta
1 small tomato, diced
1 small cucumber, cut in strips, seeded, and sliced at an angle
1/4 small red onion, cut in julienne strips
6 tablespoons grated Parmesan cheese
2 tablespoons balsamic vinegar
3/4 cup heavy mayonnaise
1/4 bunch fresh basil leaves, chopped
Salt and pepper to taste
1 scant teaspoon minced or chopped bottled garlic
To make the shrimp salad: In a medium bowl, combine shrimp, avocado, dill, mayonnaise and salt and pepper to taste. Stir well to combine. Chill until ready to serve.
To make the pasta salad: Combine in a large nonreactive bowl: cooked pasta, tomato, cucumber, onion, cheese, vinegar, mayonnaise, basil, salt, pepper and garlic. Stir gently to combine thoroughly. Chill until ready to serve.
To serve: Split sourdough baguettes and stuff with shrimp salad and garnishes of choice, such as lettuce and tomato. Serve with pasta salad on the side.
Makes 6 servings.
4 cups chopped, cooked shrimp (or about 1 1/2 pounds raw
unpeeled shrimp boiled 2-3 minutes, peeled and chopped)
1 avocado, diced
2 tablespoons finely chopped fresh dill
2/3 cup mayonnaise
Salt and pepper to taste
Sourdough baguettes, cut into six 5- or 6-inch lengths
Pasta Salad
4 cups (about 2 cups uncooked) cooked small shell pasta
1 small tomato, diced
1 small cucumber, cut in strips, seeded, and sliced at an angle
1/4 small red onion, cut in julienne strips
6 tablespoons grated Parmesan cheese
2 tablespoons balsamic vinegar
3/4 cup heavy mayonnaise
1/4 bunch fresh basil leaves, chopped
Salt and pepper to taste
1 scant teaspoon minced or chopped bottled garlic
To make the shrimp salad: In a medium bowl, combine shrimp, avocado, dill, mayonnaise and salt and pepper to taste. Stir well to combine. Chill until ready to serve.
To make the pasta salad: Combine in a large nonreactive bowl: cooked pasta, tomato, cucumber, onion, cheese, vinegar, mayonnaise, basil, salt, pepper and garlic. Stir gently to combine thoroughly. Chill until ready to serve.
To serve: Split sourdough baguettes and stuff with shrimp salad and garnishes of choice, such as lettuce and tomato. Serve with pasta salad on the side.
Makes 6 servings.