Shrimp Boil Macaroni Salad Recipe 445

SHRIMP BOIL MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Drain and rinse well under cold water. Set aside.
• Peel and devein shrimp, reserving shells. In the center of a 15x15-inch square of double thickness cheesecloth combine shrimp shells, bay leaf, and 2 sprigs fresh thyme. Bring up cheesecloth sides and tie with clean kitchen string. In a 5- to 6-quart Dutch oven combine broth, onion, 2 Tbsp. lemon juice, 2 tsp. Old Bay® seasoning and cheesecloth bag. Bring to a simmer.
• Add shrimp to the Dutch oven. Simmer 1 minute or until shrimp are opaque; remove with slotted spoon. Add corn to Dutch oven. Simmer, covered, 10 minutes, rearranging corn once. Remove corn and set aside to cool. Add potatoes and sausage to Dutch oven. Simmer, covered, about 8 minutes or until potatoes are tender. Drain reserving 1/2 cup cooking liquid. Discard spice bag. When corn is cool enough to handle, cut kernels from cobs.
• For dressing, in a blender combine the reserved 1/2 cup cooking liquid, 1 tsp. Old Bay seasoning, lemon peel, and 1/4 cup lemon juice. With blender running, slowly add oil.
• In a large bowl combine macaroni, corn kernels, shrimp, potatoes, and sausage. Add dressing and 1 Tbsp. thyme; toss gently to combine. Serve at once or cover and chill up to 24 hours. If desired, top with fresh thyme and a sprinkle of Old Bay® seasoning. Pass lemon wedges.

SHRIMP BOIL MACARONI SALAD RECIPE - (4.4/5)

Steps:

• 1. Cook macaroni according to package directions. Drain and rinse well under cold water; set aside. 2. Peel and devein shrimp, reserving the shells. In the center of a 15x15-inch square of double-thickness cheesecloth, combine shrimp shells, bay leaf, and 2 sprigs fresh thyme. Bring up cheesecloth sides; tie with clean kitchen string. In a t-qt. Dutch oven combine broth, onion, 2 Tbsp. lemon juice, 2 tsp. Old Bay seasoning, and cheesecloth bag. Bring to a simmer. 3. Add shrimp to Dutch oven. Simmer 1 minute or until shrimp is opaque; remove with slotted spoon. Add corn to Dutch oven. Simmer, covered, for 10 minutes, rearranging corn once. Remove corn and set aside to cool. Add potatoes and sausage to Dutch oven. Simmer, covered, about 8 minutes or until potatoes are tender. Drain, reserving 1/2 cup cooking liquid. Discard spice bag. When corn is cool enough to handle, cut kernels from cobs. 4. For dressing, in a blender combine reserved 1/2 cup cooking liquid, 1 teaspoon Old Bay seasoning, lemon peel, and 1/4 cup lemon juice. With blender running, slowly add oil. 5. In a large bowl combine macaroni, corn kernels, shrimp, potatoes, and sausage. Add dressing and 1 Tablespoon thyme; toss gently to combine. Serve at once or cover and chill up to 24 hours. Sprinkle with additional fresh thyme and Old Bay seasoning, and serve with lemon wedges.

MOM'S SHRIMP MACARONI SALAD

Steps:

• Bring a large pot of salted water to a boil, add the macaroni and let it cook until al dente; drain well.
• In a medium-size mixing bowl, combine onion, bell pepper, celery, mayonnaise, sweet pickle relish, ketchup, pickle juices, horseradish, hot pepper sauce, parsley, celery seed, chili powder, salt, black pepper and shrimp. Fold the macaroni into the mixture. Cover and chill at least 3 hours before serving.

MACARONI SALAD WITH GRILLED SHRIMP

Steps:

• Preheat a grill pan or grill to medium-high heat.
• Whisk together the olive oil and lemon juice in a medium bowl. Add the shrimp to the bowl and toss to coat, sprinkling generously with salt and pepper. Place the shrimp on the grill pan (or in a grill basket on the grill) and cook, flipping once halfway through, until just cooked through, about 5 minutes. Set aside.
• Stir together the mayonnaise, relish, vinegar and Dijon mustard in a large serving bowl. Add the cooked pasta, celery, onion and bell pepper and toss to combine and coat with dressing. Season to taste with salt and pepper. Refrigerate for 1 hour or up to overnight. Top the salad with the grilled shrimp and sprinkle with the parsley and paprika right before serving.

SHRIMP SALAD

Steps:

• Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
• In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

SHRIMP MAC & CHEESE SALAD

Steps:

• Cook macaroni according to package directions; drain and set aside., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove pan from heat; stir in cheeses until melted. Add macaroni; stir to coat. Transfer to a large bowl; cool to room temperature., In another large bowl, combine the shrimp, onion, red pepper, mayonnaise, celery, pickle, salt and pepper. Fold in cooled macaroni mixture; cover and chill. Serve on lettuce.

SHRIMP MACARONI SALAD

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.

EASY MACARONI SALAD WITH SHRIMP

Steps:

• Cook macaroni according to package directions, drain and rinse with cold water until cool.
• Mix all ingredients.
• Chill for 4 hours.
• Note: Add more mayonnaise if needed to coat ingredients evenly.

SHRIMP MACARONI SALAD

Steps:

• Blanch pasta in boiling water for 9 minutes.
• Rinse in cold water.
• In a large bowl combine all other ingredients & toss with pasta.
• Cover & chill for flavors to combine.
• Stir well before serving.
• Makes about 2 quarts. Prep. time does not include "chilling".

SHRIMP MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse and drain.
• Mix macaroni, shrimp, tomatoes, olives, and green onions together in a large bowl.
• Combine lemon juice, oil, garlic, salt, and pepper for dressing in a separate bowl or mixing glass. Pour dressing over salad and refrigerate for at least 4 hours.

HAWAIIAN MAC SALAD RECIPE BY TASTY

Steps:

• Drain the macaroni and transfer to a large bowl. While the pasta is still hot, mix in the apple cider vinegar and set aside to cool for 10 minutes.
• In a small bowl, mix together 1 teaspoon of salt, ½ cup (120 ml) of milk, the sugar, and ½ cup (120 G) of mayonnaise.
• Toss the mayonnaise mixture with the slightly warm macaroni until well coated. Refrigerate for 1 hour, or up to 4 hours, until fully cooled.
• To the cooled macaroni, add the remaining ½ cup (120 G) of mayonnaise, the onion, and carrots. If the pasta appears a bit dry, add up to ¼ cup (60 ml) more milk. Season with the remaining ½ teaspoon of salt and the pepper.
• Garnish with the scallions before serving.
• Enjoy!