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Shrimp Boil Macaroni Salad

Makes: 12 servings
Serving size: 1 cup Yield: 12 cups
Prep 45 mins Cook 27 mins
Shrimp Boil Macaroni Salad
Ingredients
  • 8  ounces  dried elbow macaroni
  • 1  pound  medium shrimp in shells
  • 1  bay leaf
  • 2  sprigs fresh thyme
  • 1  quart  reduced-sodium chicken broth
  • 1/2  cup  chopped onion
  • 2  tablespoons  lemon juice , divided
  • 2  teaspoons  Old Bay® seasoning
  • 4  ears  fresh sweet corn, halved crosswise
  • 8  ounces  small red potatoes, halved lengthwise and sliced 1/8-inch thick
  • 8  ounces  cooked Andouille sausage, sliced
  • 1  teaspoon  Old Bay® seasoning
  • 1  teaspoon  lemon peel
  • 1/4  cup  lemon juice
  • 1/4  cup  extra-virgin olive oil
  • 1  tablespoon  snipped fresh thyme
  •  fresh thyme, Old Bay seasoning (optional)
  •  Lemon wedges (optional)
Directions

1. Cook macaroni according to package directions. Drain and rinse well under cold water. Set aside.

2. Peel and devein shrimp, reserving shells. In the center of a 15x15-inch square of double thickness cheesecloth combine shrimp shells, bay leaf, and 2 sprigs fresh thyme. Bring up cheesecloth sides and tie with clean kitchen string. In a 5- to 6-quart Dutch oven combine broth, onion, 2 Tbsp. lemon juice, 2 tsp. Old Bay® seasoning and cheesecloth bag. Bring to a simmer.

3. Add shrimp to the Dutch oven. Simmer 1 minute or until shrimp are opaque; remove with slotted spoon. Add corn to Dutch oven. Simmer, covered, 10 minutes, rearranging corn once. Remove corn and set aside to cool. Add potatoes and sausage to Dutch oven. Simmer, covered, about 8 minutes or until potatoes are tender. Drain reserving 1/2 cup cooking liquid. Discard spice bag. When corn is cool enough to handle, cut kernels from cobs.

4. For dressing, in a blender combine the reserved 1/2 cup cooking liquid, 1 tsp. Old Bay seasoning, lemon peel, and 1/4 cup lemon juice. With blender running, slowly add oil.

5. In a large bowl combine macaroni, corn kernels, shrimp, potatoes, and sausage. Add dressing and 1 Tbsp. thyme; toss gently to combine. Serve at once or cover and chill up to 24 hours. If desired, top with fresh thyme and a sprinkle of Old Bay® seasoning. Pass lemon wedges.

Nutrition Facts (Shrimp Boil Macaroni Salad)
  • Servings Per Recipe 12,
  • cal. (kcal) 247,
  • Fat, total (g) 11,
  • chol. (mg) 56,
  • sat. fat (g) 3,
  • carb. (g) 25,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 4,
  • pro. (g) 12,
  • vit. A (IU) 118,
  • vit. C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 65,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 329,
  • Potassium (mg) 274,
  • calcium (mg) 26,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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