Ingredients
- 2 bay leaves
- 1 bell pepper (red chopped)
- 1 lb shrimp (fresh)
- 1 c water
- 1 c dry wine (white)
- 1 c peas (frozen thawed)
- 6 oz seashell (uncooked)
- 1/2 c purple onion (minced)
- 2 tb olive oil
- 3/4 c basil (minced fresh)
- 1 tb wine vinegar (white)
- 1 tb dijon mustard
- 1/4 c parsley (minced)
- 1 ts chicken bouillon granules
- 1/4 ts pepper flakes (red)
- 1/8 tb pepper (red)
- 1 slice onion thinly (sliced)
- 1 slice lemon thinly (sliced)
- some garlic
Combine Bouillon Granules, Water, White Wine, Lemon, Onion, Garlic, Bay Leaves & Red Pepper Flakes. Bring To A Boil; Add Shrimp & Cook 3 To 5 Min. Remove Shrimp From Broth, Reserving Broth. Rinse Shrimp Under Cold Water. Chill. Peel & Devein. Set Aside. Strain Broth Mixture, Reserving 1/2 C. Liquid & Garlic. Discard Lemon, Onion & Bay Leaves. Add Reserved Liquid & Garlic, Oil, Vinegar & Mustard To Process. Blend Until Mixture Is Smooth. Cook Macaroni According Package Directions. Drain. Rinse Under Cold Water & Drain Again. Combine Macaroni, Bell Pepper, Peas, Basil, Purple Onion, Parsley & Red Pepper in A Large Bowl. Add Reserved Broth Mixture, Tossing Well To Coat. Add Reserved Shrimp & Toss Gently. Cover & Chill Thoroughly. (Fat 11. Chol. 38.)
