Seafood Asparagus Pasta salad from Del Monte |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This seafood-pasta salad recipe adapted from Del Monte Canned Asparagus had been up-powered to the KAZANGO! -level thru use of Chinese chili-garlic-puree instead of seafood cocktail sauce Ingredients:
1/2 cup mayonnaise or 1/2 cup salad dressing |
1/4 cup sliced green onion |
3 tablespoons seafood cocktail sauce (or 1 full tsp chinese chili-puree w/garlic and 3 tb ketchup) |
1 teaspoon worcestershire sauce |
12 ounces shrimp or 12 ounces surimi |
1 (12 ounce) can del monte asparagus (however i prefer a full pound of properly cooked fresh asparagus) |
1 cup uncooked pasta shells or 1 cup pasta elbows (i use bow-tie) |
Directions:
1. Measure pasta, cook, drain, cool.
2. Combine mayo, onions, seafood sauce, worcestershire sauce.
3. Fold into seafood and asparagus.
4. This is a zesty salad depending on how you mix the seafood cocktail sauce.
5. Making your own seafood sauce with chinese chili-garlic puree will produce a potent dressing that will overpower the asparagus unless test-tasting is done and needed menu adjustments are made with added ketchup and mayo.
6. Smokers prefer the chinese chili-garlic-puree while the more sensitive palate of the non-smoker might find the original coctail sauce based recipe is fine- Several victims here have suggested adding horseradish sauce to the coctail sauce YMMV.
7. Yodar.
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