May 19, 2010

Deviled Shrimp Pasta Salad

1 1/2 lb freshly steamed, peeled shrimp
1 stalk celery, diced
1/4 cup diced onion
8 oz cooked, small pasta

for the dressing:
3 tablespoons mayonnaise
2 tablespoons Old Bay
1 tablespoon tarragon vinegar
1 tablespoon Dijon mustard
1/2 teaspoon celery seed

Place the shrimp, celery, onion and pasta in a large bowl. Pour the dressing over the mixture and stir to coat. Sprinkle with seasonings and fold to distribute evenly.

My thoughts:
Working from home, it is easy to fall into a lunch rut. It is time consuming to go somewhere just to pick up lunch (and expensive!) and I don't always have leftovers of any real substance to eat. I end up eating odds and ends of things and not really enjoying my lunch. Finally, I've started buying a little extra of whatever we are having for dinner to make something different with for lunch the next day. It doesn't always work but when we are having shrimp, I steam up some extra and make shrimp salad or even have shrimp cocktail. When I am feeling extra peckish, I made this salad. It is filling and the dressing really sets it apart from other shrimp salads.