1 ts Chicken bouillon granules
1 c Water
2 Bay leaves
1 c Dry white wine
1 sm Lemon; thinly sliced
1 sm Onion; thinly sliced
3 cl Garlic
1/4 ts Red pepper flakes
1 lb Medium fresh shrimp
2 tb Olive oil
1 tb White wine vinegar
1 tb Dijon mustard
6 oz Uncooked seashell
- macaroni
1 lg Red bell pepper; chopped
1 c Frozen peas; thawed
3/4 c Fresh basil; minced
1/2 c Purple onion; minced
1/4 c Parsley; minced
1/8 tb Red pepper
Combine bouillon granules, water, white wine, lemon, onion, garlic,
bay leaves & red pepper flakes. Bring to a boil; add shrimp & cook
3 to 5 minutes. Remove shrimp from broth, reserving broth. Rinse
shrimp under cold water. Chill. Peel & devein. Set aside. Strain
broth mixture, reserving 1/2 c liquid & garlic. Discard lemon,
onion & bay leaves. Add reserved liquid & garlic, oil, vinegar &
mustard to process. Blend until mixture is smooth. Cook macaroni
according package directions. Drain. Rinse under cold water & drain
again. Combine macaroni, bell pepper, peas, basil, purple onion,
parsley & red pepper in a large bowl. Add reserved broth mixture,
tossing well to coat. Add reserved shrimp & toss gently. Cover &
chill thoroughly.
