Cajun Shrimp Pasta Salad With Andouille Sausage Recipes

Steps:

• Place the diced yellow pepper, diced onion and diced celery in a fine-sieve collander and set aside. Fill a large pot with enough fresh cold water to allow the addition of the beer. Pour the beer into the water and season liberally with coarse salt, fresh ground black pepper and the Old Bay. Bring to a boil. Add the shrimp and allow to steep until the shrimp is opaque, 3 minutes. Pour the cooked shrimp and shrimp water through the collander over the diced vegetables. Fill the pot with cold water, season with salt and bring to the boil. Meanwhile, peel the shrimp and cut into thirds. Put the cut shrimp, vegetables and diced sausage into a large bowl. Add the chopped sun-dried tomato, dried thyme salt and pepper. Add the frozen pasta to the boiling water and cook until al dente. Drain; rinse under cold running water. Drain well. Add the pasta to the shrimp mixture and stir to combine. Dress with the Hellmann's mayonnaise OR the oil and vinegar mixture. Cover with plastic wrap and refigerate 2 to 4 hours to allow the flavors to marry.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain.
• Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.