Jul 06, 2010
Between reading the reviews and my own experience, I found this clearly is a recipe that needs to be worked with to get it to suit your tastes - and I guess I "worked" with it a lot. For me, I found it a tad heavy on the mayonnaise and light on the seasoning. I added Jane's Krazy Mixed Up Salt, Penzey's Fox Point Seasoning and a fair amount of salt and pepper, which definitely helped brighten the flavor. As for the too much mayo issue, I'm hoping it might be better tomorrow after it has a chance to set overnight and absorb some of the excess. Further, I agree with other reviewers on a couple of points - one, that the tomato isn't a good choice, particularly if this is going to be made ahead of time, so I left it out - but I threw in some frozen peas instead, which I feel is a far better choice. I also agree that farfalle (pasta in the shape of bow ties) is a nice choice, so I used that instead of the seashell pasta, not that it wouldn't have been good too. Canned shrimp is kind of salty and mushy, so I used frozen, pre-cooked shrimp instead. I used fresh green onion instead of the shallots because I believe the taste and bite of the shallots would have been overpowering. The recipe on its own is perhaps a good base recipe or, if left as it stands, fairly nondescript and ordinary. Four stars with changes like mine, or your own that appeal to you and your tastebuds.
—naples34102
