Crazy Fish: Shrimp and Voodoo Pasta Salad

Chris LaRocca opened Crazy Fish in Clayton in October of 1993. "We go to pains to be different," he said. "I've tried to bring a new concept to St Louis, to fill a void that St. Louisans didn't know they had."

The shrimp pasta salad was on the summer menu, where it was served with a sliced smoked salmon sandwich. The sandwich was made with additions of cucumber, fresh spinach, tomato, onion and Boursin cheese. The "voodoo" in the name was a way to indicate the dish was spicy.

Penne pasta Bay shrimp

Shrimp and Voodoo Pasta Salad

Source: St. Louis Post-Dispatch, July 10, 2000

Yield: 8 to 10 servings

Ingredients

  • 2 1/2 cups uncooked penne pasta

  • 1 1/2 to 2 cups mayonnaise, or to taste

  • 1 1/2 tsp salt

  • 1 1/2 tsp ground black pepper

  • 1 1/2 tsp minced garlic

  • 1 Tbsp ground cumin

  • 2 1/2 cups cooked bay shrimp (see note)

  • 3 Tbsp minced jalapeño peppers

  • 1/4 cup chopped cilantro

  • 1/2 cup julienned yellow bell pepper (cut into matchstick-size pieces)

  • 1/2 cup julienned red bell pepper

  • 1 cup diced tomato

  • 1/2 cup chopped green onion

  • 1 cup grated Parmesan cheese

Preparation

Cook pasta according to package directions; drain and let cool.

In a medium bowl, stir together mayonnaise, salt, pepper, garlic and cumin.

In a large bowl, toss together pasta, shrimp, jalapeños, cilantro, bell
peppers, tomato and green onion. Add mayonnaise mixture; toss to combine.

Chill for 20 minutes. Top with Parmesan; serve.

Note: You can use cooked frozen bay shrimp, which are often called salad
shrimp. Thaw according to package directions.

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