Type what you have

Ingredients

• ✓ salad shrimp
• elbow macaroni
• mayonnaise
• celery
• sweet pickle relish
• ketchup
• white wine vinegar
• onion
• green bell pepper
• parsley
• horseradish
• celery seed
• hot pepper sauce
• chili powder
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well.
2. 2 Combine mayonnaise, celery, relish, shrimp, ketchup, vinegar, onion, bell pepper, parsley, horseradish, celery seed, hot pepper sauce, chili powder, salt, and black pepper in a medium-sized bowl. Fold macaroni into mixture. Cover and chill at least 3 hours before serving.

By Becky Wergers

Ingredients

• ✓ salad shrimp
• linguine pasta
• butter
• garlic
• heavy cream
• imitation crabmeat
• parmesan cheese
• salt
• pepper
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine and cook until tender yet firm to the bite, about 3 minutes.
2. 2 At the same time, melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in cream and cook until thickened, about 5 minutes. Add crabmeat, shrimp, Parmesan, salt, and pepper. Reduce the heat to low and cook until heated through, 2 to 3 minutes.
3. 3 Transfer cooked linguine to a serving platter. Pour seafood sauce over top and garnish with parsley.

By Jenni Lawson

Ingredients

• ✓ salad shrimp
• bacon
• celery
• green bell pepper
• onion
• ham
• chicken
• smoked sausage
• tomato
• beef broth
• chicken broth
• thyme
• cajun seasoning
• white rice

Instructions

1. 1 Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
2. 2 Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
3. 3 Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

By FORDMAN88

Ingredients

• ✓ salad shrimp
• linguini pasta
• olive oil
• garlic
• italian seasoning
• thyme
• red pepper flakes
• tomato
• black olive
• baby clam
• clam
• scallop
• lemon zest
• salt
• black pepper

Instructions

1. 1 In a large pot of boiling salted water cook linguini until al dente. Drain.
2. 2 Meanwhile, in a heavy saucepan over medium heat saute garlic in olive oil until garlic softens. Add Italian seasoning, thyme, crushed red pepper flakes, crushed tomatoes, black olives, and the juice from both cans of clams. Simmer for 15 minutes. Mix in canned clams, shrimp, scallops, lemon zest, and salt and pepper to taste. Simmer for an additional 15 minutes or until shrimp and clams are cooked.
3. 3 Toss cooked and drained linguine pasta over seafood sauce. Serve warm.

By Donna

Ingredients

• ✓ salad shrimp
• tomato
• red onion
• cilantro
• lime juice
• salt
• black pepper
• garlic

Instructions

1. 1 Stir shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.

By witchywoman

Ingredients

• ✓ salad shrimp
• black pepper
• salt
• heavy cream
• egg
• cooking spray
• black pepper
• salt
• nutmeg
• cheddar cheese
• mustard
• heavy cream
• crab
• butter
• heavy cream
• mustard
• chicken broth

Instructions

1. 1 Make filling: Stir together chicken broth and mustard in a saucepan until well combined. Bring to a simmer over medium-high heat, then add cream and butter. Reduce heat to medium and simmer until reduced by half. Stir in crab and shrimp; keep warm over low heat.
2. 2 Make sauce: Stir together cream and mustard in a small pot over medium heat until hot. Whisk in Cheddar cheese until smooth. Season with nutmeg, salt, and pepper; keep warm over low heat.
3. 3 Prepare omelets: Grease an 8-inch nonstick skillet with cooking spray and place over medium heat. Whisk together eggs, cream, salt, and pepper in a medium bowl until smooth.
4. 4 Pour about 1/4 cup egg mixture into the hot pan; swirl to make a thin, even layer of egg. Cook until firm, then flip and cook for a few more seconds to firm the other side. Spoon 1/6 of the seafood filling onto the lower half of omelet, then roll up into a cylinder. Repeat this step with remaining egg mixture.
5. 5 Serve 2 omelets smothered in cheese sauce per person.

By Jennyw