Dear Reader,
“Suzanne, I made your shrimp salad last year for Easter and my family, and extended family loved it. Only now I can’t find the recipe. Will you please share it again?” –Carol G.
I agree with Carol, this shrimp salad is a winner! You can make the shrimp salad the same day as you're going to serve it, but it does need at least two hours to chill. My suggestion, from experience, is to let it sit overnight in the refrigerator, or even for two days, it tastes even better.
SHRIMP SALAD
2 cups (7 oz package) macaroni shells, cooked and drained
17 oz can LeSueur Brand Small Early Peas, drained
1/2 to 3/4 pound of medium or large shrimp, cooked and deveined, cut into halves (if medium) or thirds (if large)
2 1/2 oz jar sliced mushrooms, drained
1 cup finely chopped celery
2 T diced pimento
For Sauce:
1 1/3 cups salad dressing or mayonnaise
1/2 cup cocktail sauce
1/4 cup milk
1/2 tsp salt
1/4 tsp onion salt
1/4 tsp pepper
1/8 tsp celery salt
horseradish (to taste)
In a large bowl, gently combine shells, peas, shrimp, mushrooms, celery and pimiento.
In a small bowl, combine remaining ingredients. Gently stir salad dressing mixture into macaroni mixture.
Cover and chill at least 2 hours before serving.
Thanks for reading with me. It's so good to read with friends.
* Congratulations to the winners of "Edgewater Road" by Guest Author Shelley Shepard Gray: Elsie W., Nancy R., Peggy T., Virginia T., and Beverly D.
Suzanne Beecher
Suzanne@DearReader.com
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