A had a few leftover corn on the cob after Memorial Day and decided to come up with a new recipe to use them. After pondering ingredient options, I came up with my, wife and son approved, easy recipe for Cold Pasta Shrimp Salad with Roasted Green Anaheim Chile Pepper. Having just barbecued up a storm, rather than grilling shrimp, I bought ready to eat shrimp cuz … this is an easy recipe.
Easy Recipe
recipe serves 4
Ingredients:
24 medium size shrimp.
13 grape tomatoes – halved.
8 oz medium size pasta shells.
1 and 1/2 ears of corn – use knife to slice corn from cob.
1 Green Anaheim Chile Pepper.
2 cloves of garlic – minced.
1/2 of large shallot – diced.
1/8 cup of flat leaf parsley – chopped.
2 oz jar of diced pimentos.
Juice of one lemon.
1/4 cup quality extra virgin olive oil (such as California Olive Ranch).
Grated parmesan cheese.
Preparation:
In large pot prepare pasta as directed on packaging. When pasta is ready (don’t overcook) drain water in colander and rinse pasta with cold tap water to stop the cooking.
Using metal tongs, place the Anaheim pepper on a grate of a gas burner or BBQ at medium heat and rotate pepper every couple minutes until nicely chard.
Remove from burner and set the pepper aside as it cools. Once cool to touch, slice the pepper open, remove seeds, and chop the pepper.
Rinse the fully cooked shrimp.
To a large bowl add shallot, flat leaf parsley, corn, Anaheim pepper and diced pimento.
In a small mixing bowl combine olive oil, lemon juice, garlic and a pinch of salt and pepper. Stir to combine.
Add the olive oil mixture to the vegetables, stir. Next add the shrimp and gently stir.
Add the cold pasta and grape tomatoes to the bowl with the other ingredients, sprinkle with some grated parmesan cheese and then stir to mix. Finally, sprinkle a little more grated parmesan cheese on top of the finished pasta salad.
And that’s all there is to making a great family meal!
Good Eating and Table Talk,
Roger
