Salade froide de pâtes aux crevettes

Ingrédients

• 20 oz. refrigerated cheese tortellini
• 1 pound medium shrimp (shelled, deveined tails on)
• 1 pint cherry tomatoes (halved)
• 2/3 cup chopped Dill pickles
• 2 cups packed roughly chopped romaine lettuce
• 1/4 thinly sliced small red onion
• 1 tablespoon olive oil
• 1 1/2 teaspoons smoked paprika
• 1 tsp EACH garlic powder, onion powder
• 1/2 tsp EACH salt, dried oregano, dried thyme
• 1/4 tsp EACH pepper, cayenne pepper
• 2/3 cup mayonnaise
• 1/3 cup olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon prepared horseradish
• 1 tablespoon lemon juice
• 1 1/2 teaspoons pickle juice (from Dill pickles above)
• 1/2 teaspoon reserved seasoning (in directions)

Préparation

1. 1

   Whisk together all of the Cajun Seasoning Mix in a small bowl. Remove 1/2 teaspoon to a medium bowl. Add all of the Remoulade Dressing ingredients to this 1/2 teaspoon and whisk together. Refrigerate until ready to use.

2. 2

   Add shrimp to a medium bowl. Toss with 1 tablespoon olive oil and all remaining Cajun Seasoning. Let sit at room temperature while you prep your other ingredients and cook your pasta.

3. 3

   Cook tortellini in generously salted water according to package directions, taking care not to overcook. Drain the pasta, rinse with cold water then toss with a drizzle of olive oil to keep it from sticking together.

4. 4

   Heat 1 tablespoon olive oil in a large non-stick pan over medium-high heat. Add half of the shrimp in an even layer and cook 2 minutes, then flip shrimp over and cook another 2 minutes or until cooked through. Once cool enough to handle, remove tails from shrimp.

5. 5

   --- To Serve immediately: ---

6. 6

   Add all of the salad ingredients to a large bowl. Add desired amount of Remoulade Dressing and toss until evenly coated. Season with additional salt, pepper and/or hot sauce to taste.

7. 7

   --- To Make Ahead ---

8. 8

   Add all of the salad ingredients EXCEPT romaine to a large bowl and toss with half of the dressing once the pasta has cooled. Cover with plastic wrap and refrigerate. Refrigerate the lettuce separately.

9. 9

   When ready to serve, add the lettuce, and desired amount of reserved dressing and toss until evenly combined. Taste and season with additional salt, pepper and/or hot sauce to taste.