Lowcountry Seafood Salad
1 hr 15 min
A chilled seafood pasta salad with grilled shrimp, crab, and tuna bound in a tangy mayo dressing.
| prepPreheat grill pan or grill to medium-high heat | |||||
| 60 ml olive oil | Whisk oil & lemon juice, coat shrimp | Grill shrimp 5 min, flipping halfway | Toss in pasta, shrimp, seafood & vegetables | Season with salt & pepper, chill 1 hr | Sprinkle parsley & paprika before serving |
| Juice of ½ lemon | |||||
| 450 g medium shrimp, peeled and deveined | |||||
| Kosher salt | Whisk mayo, relish, vinegar & mustard | ||||
| Freshly ground black pepper | |||||
| 240 ml mayonnaise | |||||
| 60 ml sweet relish | |||||
| 30 ml red wine vinegar | |||||
| 2 tsp Dijon mustard | |||||
| 450 g elbow macaroni, cooked | |||||
| 225 g crab claw meat, canned or picked for shells | |||||
| 140 g solid white tuna in oil, drained | |||||
| 1 stalk celery, diced | |||||
| 1 sweet onion, diced | |||||
| ½ green bell pepper, diced | |||||
| ¼ cup finely chopped fresh parsley leaves | |||||
| Paprika, for sprinkling | |||||
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