Bloody Mary shrimp pasta salad

While “autumn” happened last Thursday around the world, it’s not going to happen around here for some time. And that’s only if we’re lucky. No need to get your winter coats out. So here is an interesting coleslaw recipe to go with whatever you happen to be grilling. This recipe comes from closetcooking.com which you should visit, especially if you like looking at beautiful photos of food, sometimes referred to as “food porn.”

Mexican Street Corn Coleslaw 8 cups green cabbage, shredded or finely chopped 2 cups corn (fresh or thawed) 1 jalapeno, seeded and

finely diced 1/4 cup green onion,

sliced

1/4 cup cilantro, chopped 1/4 cup cotija (or feta), crumbled 3/4 cup mayonnaise 2 tablespoons lime juice 2 tsp sugar (optional) 1/4 teaspoon chili powder (or cayenne) 1/2 teaspoon salt 1/2 teaspoon pepper Mix the cabbage, corn, jalapeno, green onion and cilantro. Mix the mayonnaise, lime juice, sugar, chili powder, salt and pepper.

Mix the coleslaw and dressing and either enjoy immediately or, better yet, let it sit in the fridge for an hour to overnight to let the flavors mingle. —kwc— This pasta salad recipe sounds like a good thing to eat on a warm day. It calls for a specific type of pasta called trottole which you won’t find in Rockdale. Use bow ties, shells or whatever small pasta you like prepared according to the package directions. I think I would taste the “sauce” and make sure it was as spicy as I like it before adding to the rest of the ingredients.

Bloody Mary Shrimp Pasta Salad 12 ounces trottole pasta, (prepare according to package instructions) 1/2 orange bell pepper, (seeds/veins removed, chopped) 1/2 red bell pepper, (seeds/veins removed, chopped) 2 large celery stalks, (sliced) 8 ounces mini grape or cherry tomatoes, (halved) 5 large pimento stuffed green olives, (sliced) 2 large pepperoncini, (stems/seeds removed, chopped) 8 ounces small cooked shrimp Handful fresh parsley, (chopped) 1/4 cup tomato sauce or ketchup 1/4 cup olive oil 1 tablespoon fresh lemon juice 1/2 tsp Worcestershire sauce 1/2 tsp prepared horseradish 5-7 shakes Tabasco sauce Small pinch salt, (or celery salt) Pinch ground pepper Combine cooked pasta, bell peppers, celery, tomatoes, olives, pepperoncini, shrimp and parsley. Set aside.

In separate bowl, combine all remaining ingredients. Pour mixture over pasta and stir to coat.

Refrigerate until served. Serve with a wedge of lemon to squeeze over the pasta.