Miss Browns Famous Seafood Pasta Salad!
Miss Browns Famous Seafood Pasta Salad!
Ingredients
For the Shrimp
- 1/4 cup olive oil
- 1/2 lemon, juiced
- 1 pound medium shrimp, peeled and deveined
- as needed kosher salt
- as needed freshly ground black pepper
- 2 pinches Old Bay seasoning, heavy
For the Dressing and Salad
- 1 1/2 cups mayonnaise, preferably Dukes
- 1/2 cup sour cream
- 1/4 cup sweet relish
- 2 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 1 pound elbow macaroni, cooked according to package directions and cooled
- 8 ounces crab claw meat, canned or picked for shells
- 5 ounces solid white tuna in oil, drained
- 1 stalk celery, diced
- 1 sweet or red onion, diced
- 1/2 green bell pepper, diced
- 3 hard boiled eggs, large, peeled and diced
- 1/4 cup fresh parsley leaves, finely chopped
- a few pinches garlic powder, to taste
- a few pinches onion powder, to taste
- 1 pinch sugar, to taste
- as needed salt, to taste
- as needed pepper, to taste
- as needed paprika, for sprinkling
Instructions
- 1
Preheat a large skillet to medium-high heat. While the skillet heats, in a medium bowl, combine the shrimp with 1/4 cup olive oil, the juice of 1/2 lemon, a pinch of kosher salt, a pinch of freshly ground black pepper, and 2 heavy pinches of Old Bay seasoning. Toss to coat the shrimp evenly.
⏱️ 5 min
- 2
Once the skillet is hot, add the seasoned shrimp in a single layer. Cook for about 5 minutes, flipping once halfway through, or until the shrimp are just cooked through and pink. Remove the shrimp from the skillet and set aside to cool. If desired, you can briefly warm the crab meat in the same pan for a minute or two, then set aside.
⏱️ 5 min
- 3
In a very large serving bowl, stir together the mayonnaise, sour cream, sweet relish, white wine vinegar, and Dijon mustard until well combined and smooth.
⏱️ 5 min
- 4
Add the cooked and cooled elbow macaroni, cooked shrimp, crab meat, drained tuna, diced celery, diced sweet or red onion, diced green bell pepper, and diced hard-boiled eggs to the bowl with the dressing.
⏱️ 10 min
- 5
Gently toss all the ingredients together until everything is thoroughly combined and coated with the dressing. Season the pasta salad to taste with a few pinches of garlic powder, a few pinches of onion powder, a pinch of sugar, and additional salt and pepper as needed.
⏱️ 5 min
- 6
Cover the bowl and refrigerate the seafood pasta salad for at least 1 hour to allow the flavors to meld. For best results, you can refrigerate it overnight.
⏱️ 60 min
- 7
Just before serving, sprinkle the seafood pasta salad with the finely chopped fresh parsley leaves and a dusting of paprika for garnish.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Miss Browns Famous Seafood Pasta Salad!
For the Shrimp
- 1/4 cup olive oil
- 1/2 lemon, juiced
- 1 pound medium shrimp, peeled and deveined
- as needed kosher salt
- as needed freshly ground black pepper
- 2 pinches Old Bay seasoning, heavy
For the Dressing and Salad
- 1 1/2 cups mayonnaise, preferably Dukes
- 1/2 cup sour cream
- 1/4 cup sweet relish
- 2 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 1 pound elbow macaroni, cooked according to package directions and cooled
- 8 ounces crab claw meat, canned or picked for shells
- 5 ounces solid white tuna in oil, drained
- 1 stalk celery, diced
- 1 sweet or red onion, diced
- 1/2 green bell pepper, diced
- 3 hard boiled eggs, large, peeled and diced
- 1/4 cup fresh parsley leaves, finely chopped
- a few pinches garlic powder, to taste
- a few pinches onion powder, to taste
- 1 pinch sugar, to taste
- as needed salt, to taste
- as needed pepper, to taste
- as needed paprika, for sprinkling
Instructions
- 1
Preheat a large skillet to medium-high heat. While the skillet heats, in a medium bowl, combine the shrimp with 1/4 cup olive oil, the juice of 1/2 lemon, a pinch of kosher salt, a pinch of freshly ground black pepper, and 2 heavy pinches of Old Bay seasoning. Toss to coat the shrimp evenly.
⏱️ 5 min - 2
Once the skillet is hot, add the seasoned shrimp in a single layer. Cook for about 5 minutes, flipping once halfway through, or until the shrimp are just cooked through and pink. Remove the shrimp from the skillet and set aside to cool. If desired, you can briefly warm the crab meat in the same pan for a minute or two, then set aside.
⏱️ 5 min - 3
In a very large serving bowl, stir together the mayonnaise, sour cream, sweet relish, white wine vinegar, and Dijon mustard until well combined and smooth.
⏱️ 5 min - 4
Add the cooked and cooled elbow macaroni, cooked shrimp, crab meat, drained tuna, diced celery, diced sweet or red onion, diced green bell pepper, and diced hard-boiled eggs to the bowl with the dressing.
⏱️ 10 min - 5
Gently toss all the ingredients together until everything is thoroughly combined and coated with the dressing. Season the pasta salad to taste with a few pinches of garlic powder, a few pinches of onion powder, a pinch of sugar, and additional salt and pepper as needed.
⏱️ 5 min - 6
Cover the bowl and refrigerate the seafood pasta salad for at least 1 hour to allow the flavors to meld. For best results, you can refrigerate it overnight.
⏱️ 60 min - 7
Just before serving, sprinkle the seafood pasta salad with the finely chopped fresh parsley leaves and a dusting of paprika for garnish.
⏱️ 5 min