Crabmeat, Shrimp and Shells

by Tara Green
(Dawson, Georgia)

CRABMEAT, SHRIMP, AND SHELLS

3 CUPS WATER
1 POUND UNPEELED MEDIUM SIZE FRESH SHRIMP
6 OUNCES SMALL SEASHELL MACARONI
1 CUP THINLY SLICED CELERY
½ MEDIUM SIZE GREEN PEPPER, FINELY CHOPPED
½ MEDIUM SIZE SWEET RED PEPPER, THINLY CHOPPED
½ SMALL PURPLE ONION, CHOPPED
2 GREEN ONIONS, CHOPPED
1 TABLESPOON CHOPPED FRESH PARSLEY
¼ CUP MAYONAISE
¼ CUP ITALIAN DRESSING
1 TABLESPOON LEMON JUICE
1 ½ TEASPOONS CHOPPED FRESH OREGANO OR ½ TEASPOON DRIED OREGANO
¾ TEASPOON SALT
¼ TEASPOON PEPPER
8 OUNCES FRESH LUMP CRABMEAT, DRAINED

• BRING WATER TO A BOIL; ADD SHRIMP, COOK 3 TO 5 MINUTES OR UNTIL SHRIMP TURN PINK. DRAIN WELL; RINSE WITH COLD WATER. PEEL AND DEVEIN SHRIMP; SET ASIDE.
• COOK MACARONI ACCORDING TO PACKAGE DIRECTIONS OMITTING SALT; DRAIN. RINSE WITH COLD WATER, DRAIN AGAIN.
• ADD CELERY AND NEXT FIVE INGREDIENTS TO MACARONI IN A SERVING BOWL; STIR WELL.
• COMBINE MAYONAISE AND NEXT FIVE INGREDIENTS. ADD TO MACAROIN MIXTURE. STIR IN CRABMEAT AND SHRIMP. COVER AND CHILL THOROUGHLY. YIELD: 6 SERVINGS.

I keep dried herbs a lot, so I use the dried oregano instead of the fresh. This is a nice salad on a hot summer day!!