I’ve shared with you guys the fact that I’m a total foodie. Well…I think it’s only right to support my guilty pleasure by mastering the culinary art. One of my favorite dishes to prepare is none other than my famous shrimp & crab salad. It’s pretty popular amongst family and friends. In fact, I’ve had so many request for this dish over the years that I’ve taken a much needed break from it. LOL. With the Holidays steadily approaching, it might just be the perfect time to add it back to the menu.

1 Package Fusilli (spiral) Multi Colored Pasta * 1/2 Cup of Mayonnaise * 1/2 Red Onion * 1 lb of Shrimp * 1 Can of Blue Crab Lump Meat * 1/2 Cup of Sweet Corn * 2 tsp of Celery Seed & Salt * 1 tsp of Dill * 1/2 Yellow & Red Bell Pepper * 1/4 Cup of Whipping Cream * 1 tsp of Sugar * 1 tsb of Black Pepper * 2 tsp of Seasoning Salt * 2 tsp of Onion Powder * 1 tsp of Old Bay Seasoning * 1 tsp of Shrimp Creole Seasoning

Shrimp: Clean & devein shrimp. Season shrimp lightly with black pepper, salt and shrimp creole seasoning. Preheat oven at 350 degrees. Place shrimp in baking dish and bake until shrimps are fully cooked. Pasta: Place pasta in pot of water with 1 tbs of olive oil. Cook and drain pasta. Vegetables: Chop onion and bell peppers to your size liking.In a large mixing bowl, combine all of the required ingredients and mix thoroughly. Taste and add additional seasoning as needed. Place in storage dish and refrigerate for 24 hours before serving. Bon Appetit!