- 12 ounces [340 g] frozen shelled pink shrimps
- 4 ounces [113 g] small pasta shells
- 2 1/2 cups [625 mL] boiling water
- 1 teaspoon [5 mL] salt
- 1 tablespoon [15 mL] vegetable oil
- 1 [3-inch / 7.5-cm long] piece cucumber, peeled, seeded and diced
- 1 1/2 ounces [42 g] stoned black olives, minced
- 1/2 small green pepper, finely chopped
Salad Dressing
- 1/4 cup [60 mL] mayonnaise
- 1/4 cup [60 mL] sour cream
- 1 teaspoon [5 mL] lemon juice
- 1 green onioin, finely chopped
- Pinch dill
- Salt and pepper, to taste
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- Thaw shrimps in a microwave-safe shallow dish, covered, for 4 to 5 minutes on 'MINIMUM, stirring twice.
- Leave to rest for 10 minutes.
- Well rinse thawed shrimps, under cold running water; drain and then wipe dry shrimps, with paper toweling; reserve.
- Into a 10-cup [2.5-L] microwave-safe casserole, mix together pasta shells, boiling water, salt and vegetable oil.
- Cover; microwave for 10 to 12 minutes on 'MAXIMUM'.
- Leave to rest for 10 minutes.
- Rinse pasta shells under cold, running water; drain well.
- Arrange reserved shrimps into a large salad bowl.
- Mix in drained pasta shells, cucumber dices, minced balck olives and chopped green pepper.
- Prepare salad dressing.
- Pour salad dressing over salad; mix well.
- Refrigerate for approximately 2 hours, before serving.
Salad Dressing
- Into an airtight jar, mix together mayonnaise, sour cream, lemon juice, green onion, dill, salt and pepper.
- Shake vigourously.
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