Old Bay Shrimp and Macaroni Salad
If a shrimp boil dove into a bowl of macaroni salad, you might end up with something like this: a crowd-pleasing, lemony, peppery, glossy shrimp-and-pasta salad. To infuse all the elements with the flavors of a seafood boil, season the water that cooks the pasta, peas and shrimp with lots of Old Bay. The peas add sweetness to balance the pep (though corn kernels would also be great), while celery and red onion lend crunch, and herbs freshen things up. Eat warm, or refrigerate the salad for up to 6 hours. If the mixture stiffens, thin with water and toss until silky.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- ⅓cup Old Bay seasoning, plus more for garnishing
- 1pound elbow macaroni
- 1pound medium shrimp, peeled
- 1cup frozen peas (5 ounces, not thawed)
- ½cup mayonnaise
- ½cup buttermilk
- 2celery stalks, finely chopped
- ½small red onion, finely chopped
- 1large lemon, plus more as needed
- ½cup chopped dill, parsley or a mix
Instructions
Step 1
In a large pot, bring 2 quarts (8 cups) of water and the Old Bay to a boil. Stir in the macaroni and cook until tender, 6 to 8 minutes. Turn off the heat, add the shrimp and peas and stir until bright in color and just cooked through, 2 to 3 minutes. Drain and leave in the colander to cool slightly for 5 minutes. (Do not rinse.)Step 2
Transfer the macaroni, shrimp and peas to a large bowl. Add the mayonnaise, buttermilk, celery and red onion. Stir until well coated. Zest and juice the lemon into the bowl, add the herb(s) and stir to combine. Season with more lemon juice and Old Bay until bright and peppery. Top with a sprinkle of Old Bay before serving.