Time 4h30m Yield 12 Number Of Ingredients 13 Steps:
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and add pasta to a large bowl. Stir in eggs, carrots, peas, shrimp, and crab meat. Cover, and refrigerate. To make dressing, stir together mayonnaise, milk, lemon juice, and sugar. Season to taste with salt, pepper, and paprika. Mix dressing into chilled pasta, stirring until well combined. If the salad seems dry, stir in more mayonnaise and a splash more milk or water. Cover, and chill before serving.
Time 25m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Mix cooked macaroni, shrimp, onion, celery, green pepper, and radishes together in a salad bowl. In a small bowl, combine mayonnaise with the horseradish and lemon juice, then add spices to taste. Fold into salad and chill well before serving.
Time 20m Yield 8 servings. Number Of Ingredients 12 Steps:
Cook macaroni in boiling salted water until tender; drain and cool. In a large bowl, combine macaroni, shrimp, crabmeat, celery, onion and eggs; set aside. In a small bowl, mix the mayonnaise, pickle relish, mustard, vinegar and paprika. Add to macaroni mixture; toss lightly. Season with salt and pepper. Cover and chill.
Time 5h35m Yield 8 Number Of Ingredients 10 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain. While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost. In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Cook pasta according to pkg. directions. Drain, and rinse in cold water. Immediately toss with lemon juice. Mix in the remaining ingredients. Chill for several hours. Serve on a bed a lettuce.
Time 1h30m Yield 6 to 8 servings Number Of Ingredients 14 Steps:
Preheat a grill pan or grill to medium-high heat. Whisk together the olive oil and lemon juice in a medium bowl. Add the shrimp to the bowl and toss to coat, sprinkling generously with salt and pepper. Place the shrimp on the grill pan (or in a grill basket on the grill) and cook, flipping once halfway through, until just cooked through, about 5 minutes. Set aside. Stir together the mayonnaise, relish, vinegar and Dijon mustard in a large serving bowl. Add the cooked pasta, celery, onion and bell pepper and toss to combine and coat with dressing. Season to taste with salt and pepper. Refrigerate for 1 hour or up to overnight. Top the salad with the grilled shrimp and sprinkle with the parsley and paprika right before serving.
