Recipe of the Week


Prep Time: 1 Hour
Yields: 6–8 Servings

This pasta salad is great with any type of medium-sized pasta, especially those shaped to hold the dressing. Try shells such as penne or ziti as a substitute for rotini. However, the tri-colored rotini really makes for eye appeal.

2 dozen (21–25 count) shrimp, peeled and deveined
1 pound tri-color rotini pasta, cooked and cooled
12 black olives, pitted and sliced
½ cup minced red onions
½ red bell pepper, minced
½ yellow bell pepper, minced
½ green bell pepper, minced
½ cup thinly sliced celery
¾ cup diced and peeled cucumber
2 tbsps cider vinegar
2 bay leaves
½ lemon, sliced
2 tbsps liquid crab boil
salt and black pepper to taste
4 Roma tomatoes, diced
1 cup Anchovy-Garlic Salad Dressing (see below)
6 springs curly leaf parsley, washed and trimmed

Place cold pasta in a large bowl and add olives, onions, bell peppers, celery and cucumber. Mix well and set aside. Place 4 inches hot water into a 1-gallon saucepot then add vinegar, bay leaves, lemon slices and liquid crab boil. Bring mixture to a rolling boil, reduce to simmer and season to taste using salt and pepper. Allow to cook 5–7 minutes for flavors to develop. Add shrimp and cook 3–5 minutes or until pink and curled. Drain immediately and rinse under cold water. Drain well. Add cooked shrimp and diced tomatoes to pasta, top with Anchovy-Garlic Salad Dressing and toss gently to incorporate. Place an equal portion of shrimp pasta salad in each plate and garnish with curly parsley.


Prep Time: 30 Minutes
Yields: 2 Cups

This dressing is a great accompaniment to any salad that features seafood, especially our Shrimp and Pasta Salad (see above).

4 anchovy fillets
1 tsp granulated garlic
1 egg yolk
OR ¼ cup egg substitute
1½ cups extra virgin olive oil
¼ cup red wine vinegar
1 tbsp chopped parsley
salt and freshly ground black pepper to taste
granulated garlic to taste

In bowl of a food processor, add egg yolk or egg substitute and blend 1–2 seconds. With processor running, drizzle in olive oil in a slow, steady stream until well emulsified and thick. Slowly add anchovies, 1 teaspoon granulated garlic, vinegar and parsley and blend until smooth. Adjust seasonings to taste using salt, pepper and additional granulated garlic. Refrigerate until ready to use. Shake well before serving.

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