Enjoy cold shrimp pasta salad with Certified Wild Georgia Shrimp from Eagle Wood Farms.

Cold Shrimp Pasta Salad #1 (serves 4)
Mangifera Style

1. 1 pound Certified Wild Georgia Shrimp, 21-25 count, peeled and de-veined
2. 1 ripe mango
3. 1 1/2 cups chopped pineapple (natural or in can with natural juice)
4. 1 cup chopped tomatoes
5. 1 small red onion finely chopped
6. /1/2 pound of whole grain pasta
7. 1/4 cup virgin coconut oil
8. 1 teaspoon chili powder
9. 2 tablespoons lemon juice
10. 1/4 teaspoon hot-pepper sauce
11. Whole grain crunchy bread
12. Whole butter or flavored with garlic or herb

1. Boil pasta per package directions. Rinse with ice cold water.
2. Skin the mango, and place pulp with lemon juice into a blender. Puree mixture and place in freezer.
3. Heat the oil in a large sauce pan to hold 25 shrimp. The best cooking temperature for frying in coconut oil is about 325 °F. Any hotter and the oil will begin to smoke in the pan. How do determine the temperature? We recommend purchasing a simple cooking thermometer at any retail store. Another method is to place a small piece of bread on the oil; if it turns golden brown in less than a minute, the temperature is OK.
4. Add the shrimp, chili powder and hot sauce to the pan.
5. Sauté the shrimp until they turn bright pink. Do not overcook. Properly cooked, the shrimp should pop in your mouth when chewed. Overcooked shrimp will be rubbery, tough and chewy.
6. Remove pan from heat and add pineapple, tomatoes, and onions. Let sit for 10 minutes.
7. Place pasta on a large plate and spoon salad onto it.
8. Lightly spoon ice cold mango puree over shrimp and pasta.
9. Serve with warm crunchy whole grain bread and butter.

Cold Shrimp Pasta Salad #2 (serves 4)
Brassica Style

1. 1 pound Certified Wild Georgia Shrimp, 21-25 count, peeled and de-veined
2. 3/4 cup heavy cream
3. 1/4 cup vinegar
4. 1 extra large egg, slightly beaten
5. 1 teaspoon mustard
6. Dash of cayenne pepper
7. 1/4 tablespoon salt
8. 2/3 tablespoon sugar
9. 1/2 pound of whole grain pasta

1. Mix all ingredients in a steaming bowl with 1/2 of cream.
2. Stir and cook over boiling water until mixture begins to thicken.
3. Remove from boiling water and chill.
4. Fold in remainder of cream and beat until thick but not stiff and place in cooler.
5. Boil handfulls of shrimp until pink and floating. This may take about two minutes.
6. Immediately place hot shrimp on ice.
7. Boil pasta as per directions on package, drain in cold water.
8. Mix pasta, shrimp and cream sauce and place in cooler for 20 minutes.
9. Serve chilled.

Cold Shrimp Pasta Salad #3 (serves 4)
Green Mayo Style

Georgia shrimper Catherine Wallace makes this delicious cold salad with plain mayonnaise, but this recipe gives an extra kick with “green mayonnaise,” spiked with onion, parsley and cilantro.

1. 1 pound Certified Wild Georgia Shrimp, 21-25 count, peeled and de-veined
2. 1 celery stalk, minced
3. 1 medium red pepper, minced
4. 1 small onion, minced
5. 1 boiled egg, diced
6. 1/2 teaspoon paprika
7. 1/2 pound whole grain pasta
8. Crusty whole grain bread with butter

Green Mayonnaise
1. 1/2 cup mayonnaise
2. 1/4 cup minced onion
3. 1/2 cup minced parsley
4. 1/4 cup minced cilantro

1. Combine all the green mayonnaise ingredients in a large bowl. Mix well and keep chilled.
2. Boil handfulls of shrimp until pink and floating. This may take about two minutes.
3. Immediately place hot shrimp on ice, chop coarsely.
4. Boil pasta as per directions on package, drain in cold water.
5. Mix pasta, shrimp and cream sauce and place in cooler for 20 minutes.
6. Top with paprika.
7. Serve chilled.

Cold shrimp pasta salad is an absolute delight when made with Certified Wild Georgia Shrimp.

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