SHRIMP MACARONI SALAD OLD BAY RECIPES

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SHRIMP MACARONI SALAD RECIPE: HOW TO MAKE IT



Shrimp Macaroni Salad Recipe: How to Make It image

Whenever I attend a potluck or family gathering, I'm asked to make this salad, which has been a family secret for over 50 years. My husband likes it as a main dish, served with garlic bread. —Barbara Robbins Cave Junction, Oregon

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 16 servings.

Number Of Ingredients 14

1 package (16 ounces) elbow macaroni
1 to 1-1/2 pounds cooked small shrimp
1 package (16 ounces) frozen peas, thawed
7 to 8 celery ribs, finely chopped
1 small onion, finely chopped
DRESSING:
1-3/4 cups mayonnaise
3/4 cup French salad dressing
2 tablespoons sugar
2 tablespoons white wine vinegar
1-1/2 to 2-1/2 teaspoons paprika
1 to 2 teaspoons salt
1 to 2 teaspoons garlic powder
1 to 2 teaspoons pepper

Steps:

  • Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, shrimp, peas, celery and onion. , In another bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 8 hours before serving.

Nutrition Facts : Calories 389 calories, FatContent 25g fat (4g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 551mg sodium, CarbohydrateContent 30g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 12g protein.

DEEP SOUTH DISH: SHRIMP AND MACARONI SALAD



Deep South Dish: Shrimp and Macaroni Salad image

A macaroni salad made with shrimp, celery and green onion, and dressed with a blend of seasoned mayonnaise and sour cream. Sliced grape tomatoes are tossed in just before serving.

Provided by Deep South Dish

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Number Of Ingredients 17

1/2 pound elbow macaroni
1/2 tablespoon olive oil
2 cups coarsely chopped cooked shrimp
1 rib celery, chopped
2 green onions, sliced
2 teaspoons fresh lemon juice
1 cup grape tomatoes, halved
1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon olive oil
1 tablespoon Creole mustard
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), optional
1/2 teaspoon of lemon pepper
1/2 teaspoon garlic salt
1/3 cup pickle juice
Chopped boiled eggs, chopped fresh green or red bell pepper, 1 to 2 tablespoons fresh dill, chopped

Steps:

  • Boil the pasta al dente 1 minute less than package directions. Drain, rinse and set aside to dry. 
  • Transfer pasta to a serving dish or storage container and drizzle with oil. Add the chopped shrimp, celery and green onion. Squeeze lemon over pasta and toss.
  • Whisk together all of the dressing ingredients except pickle juice and fold into pasta. Taste and adjust seasonings.
  • Cover and refrigerate for at least 2 hours. 
  • Just before serving, let rest at room temperature for 20 minutes, stir in pickle juice and tomato.

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I love the flavors in this pasta salad with the addition of the lemon, shrimp and Old Bay Seasoning! I often substitute whole wheat pasta in this dish... I also double the mayonnaise, Old Bay seasoning and lemon, adding half when I initially make it, then just before serving I add some more, so it isn't dry after sitting in the fridge for flavors to meld... Sometimes I just double up on the shrimp or the crabmeat instead of using both together... Either way, this recipe is a KEEPER for sure!
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