Shrimp Boil Macaroni Salad Recipes
MOM'S SHRIMP MACARONI SALAD
My mom's unusual salad has been popular with friends and family for many years. This salad calls for a lot of ingredients but is worth the effort. If possible, use pickle juice instead of the vinegar.
Provided by Becky Wergers
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 3h30m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 221 calories, Carbohydrate 14.6 g, Cholesterol 21.5 mg, Fat 16.8 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 243.1 mg, Sugar 4 g
PASTA SALAD WITH SHRIMP
A Thousand Island-type dressing adds some zip to this pasta and shrimp salad. My family prefers it to oil-based salad dressings. -Mrs. Herbert Waalkens, Albert Lea, Minnesota
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a bowl; add the shrimp, celery, 1/4 cup onion, half of the chopped eggs and parsley., In a small bowl, combine the mayonnaise, chili sauce, pickle, Worcestershire sauce, seasoned salt, and remaining onion and eggs. Stir into pasta mixture. Cover and refrigerate until serving.
Nutrition Facts : Calories 383 calories, Fat 20g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 388mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.
SHRIMP BOIL MACARONI SALAD RECIPE - (4.4/5)
Provided by mirelsonp
Number Of Ingredients 16
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.
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