This recipe is one I was taught by Izzy’s family, the Daggs. I have added bits and pieces to it, as can you. It is a great salad when feeding a large group of people. Every Christmas I make this salad and it feeds a fair few. I often get asked for this recipe and it’s almost embarrassing to tell people because it’s so easy to make. But hey, when you’re cooking for bulk, it’s a winner!
Preparation Time: 10 minutes • Cooking Time: 10 minutes • Serves 10+
500g packet shell pasta
Salt and pepper
½ red onion, chopped
2 tomatoes, diced
2 spring onions, chopped
1 cup chopped Italian parsley
500g surimi (frozen or fresh), chopped
300g small prawns or shrimps
400ml bottle Thousand Island dressing
Handful of chopped Italian parsley, to garnish
Bring a large pot of water to the boil. Add the shell pasta with a dash of olive oil and a sprinkle of salt. Cook for about 10 minutes or until al dente.
Place red onion, tomato, spring onion, parsley and surimi in a large mixing bowl.
In a frying pan, cook prawns with a sprinkle of Cajun seasoning, olive oil and salt and pepper, until browned. Try not to overcook; they only take about 4 minutes on medium heat. When cooked, add the prawns to the mixing bowl.
When pasta is cooked, drain and rinse under cold water. Add warm pasta to the mixing bowl with Thousand Island dressing.
Add some salt and pepper and mix until sauce spreads evenly through all ingredients.
Place in a large serving dish and sprinkle with Italian parsley.