This what I like to call “The Sea Shell Salad”. It's a great dish for a hot day--when you want a dish that's cold (without sacrificing flavor), takes little time to make, and can be just as delectable after a day in the fridge. The stuffed shells put a fun summer on the standard pasta salad. Plus, this recipe is loaded with protein and Omega 3’s! You can alter the ingredients to how you see fit and make it your own!
Core Ingredients:
-1 pound large shrimp or prawns
-2- 3 avocados
-1 pound large shrimp or prawns
-2- 3 avocados
-4 medium tomatoes
-fresh feta cheese
-1 lb. pasta shells, any size works
-1 lb. pasta shells, any size works
-1 Tbsp olive oil
-1 can of canola oil spray
-1 can of canola oil spray
Optional condiments: pinches of pepper, sea salt,micro chopped red and yellow peppers, all to your taste
1. Cook pasta shells in a pot of boiling water. You want the pasta to be firm but not hard, so stay close by!
2. After draining, cool the shells via cool running water, pat the shells dry, then toss them into a large bowl.
3. Halve the tomatoes, and chop up, crumble the feta cheese. Toss them into the bowl. Pour 1 Tbsp of olive oil (or more/less depending on taste) and toss into the magic bowl.
4. Mix ingredients well. If you have an identical bowl, place it upside down on top of your bowl and give it a good shake, gourmet salad chef style. Or you can use a lid.
5. Put in a marinade pouch (Ziploc bag) and let marinade for 30 minutes.
1. Cook pasta shells in a pot of boiling water. You want the pasta to be firm but not hard, so stay close by!
2. After draining, cool the shells via cool running water, pat the shells dry, then toss them into a large bowl.
3. Halve the tomatoes, and chop up, crumble the feta cheese. Toss them into the bowl. Pour 1 Tbsp of olive oil (or more/less depending on taste) and toss into the magic bowl.
4. Mix ingredients well. If you have an identical bowl, place it upside down on top of your bowl and give it a good shake, gourmet salad chef style. Or you can use a lid.
5. Put in a marinade pouch (Ziploc bag) and let marinade for 30 minutes.
6. Spray your skillet with canola oil spray
7. Pour the shrimp in the skillet, and let them sizzle on high. You want them to have as much direct contact with the pan as they can without sticking. Spray them on and off with the canola.
8. They should have a char grilled look when they are ready.
9. Put the shrimp in the fridge for twenty minutes.While they are cooling off, do something random on your lawn.
10. Take the shrimp out , put half of them aside, they will remain whole. The other half, you want to chop into tiny pieces. Mix them with the avocados, creating a smooth mixture and with a spoon, put them into the pasta shells.
11.The outside of the shells should be rich (but not heavy) with the flavors of olive oil, tomatoes, feta, you get the taste. The inside should have avocado, which acts as a sort of delicious paste for the grilled shrimp.
12. Now add the whole shrimps to the mix and any condiments you like
13. Then once the salad is thoroughly mixed, Add some of the diced tomatoes to the top of the mix.
7. Pour the shrimp in the skillet, and let them sizzle on high. You want them to have as much direct contact with the pan as they can without sticking. Spray them on and off with the canola.
8. They should have a char grilled look when they are ready.
9. Put the shrimp in the fridge for twenty minutes.While they are cooling off, do something random on your lawn.
10. Take the shrimp out , put half of them aside, they will remain whole. The other half, you want to chop into tiny pieces. Mix them with the avocados, creating a smooth mixture and with a spoon, put them into the pasta shells.
11.The outside of the shells should be rich (but not heavy) with the flavors of olive oil, tomatoes, feta, you get the taste. The inside should have avocado, which acts as a sort of delicious paste for the grilled shrimp.
12. Now add the whole shrimps to the mix and any condiments you like
13. Then once the salad is thoroughly mixed, Add some of the diced tomatoes to the top of the mix.
Voila!
*Edible summer tip: a plate of fresh sliced tomatoes and avocados are great on their own too. Add some yogurt on the side and you have a great summer snack!
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