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Easy ‘Creole’ Pasta Salad

Every payday, I go grocery shopping. When I went to a nearby, locally owned grocery store, they had peeled shrimp on special. I bought two pounds & decided to make a pasta salad. If you’ve read other stories I’ve written about my adventures in the kitchen, you know I don’t use recipes.

Pasta Salad
Photo By Steve Wiley

I winged it with this one as I  usually do, but I did make an effort to keep track of what I put in it.
I used 2 lbs. boiled shrimp, two bags of veggie rotini, 4 boiled eggs, 1/2 cup of Kraft Coleslaw dressing, 1-1/2 cups fat free ranch, 1 cup olive oil mayo, and 1/2 container of Guidry’s “Fresh Cuts.” If you’re not familiar, it’s a pint container of “Holy Trinity,” pre-chopped.
It’s pretty simple. Boil the eggs. Boil the shrimp. DON’T overcook it!  Cook the pasta per label instructions. Chill shock everything so it stops cooking. Mix it up & season to taste w/ your favorite creole or cajun seasoning (Tony’s, NuNu’s, Konriko, whatever you have.)  It’s best to make it the day before you intend to serve it. Somehow, it tastes better when it’s been chilled overnight.

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