Macaroni Shrimp Salad
Servings: 12 -14
Ingredients
- 1 package 16 ounces small shells macaroni
- 1 to 1-½ pounds shrimp
- 1 bay leaf 3-5 peppercorns (optional, to cook the shrimp)
- ¼ cup white wine optional, for cooking the shrimp
- 1 package 16 ounces frozen peas, thawed
- 6 celery ribs minced
- 1 small shallot minced
Dressing:
- 1 cup mayonnaise
- ¾ cup French salad dressing
- 1 Tablespoon sugar
- 1 ½ Tablespoon white wine vinegar
- 1-½ teaspoons paprika
- 1 teaspoons salt
- 1 teaspoons garlic powder
- 1 teaspoons pepper
Instructions
- Cook the pasta according to package instructions, drain and cool.
- Cook the shrimp. As long as you're cooking it, you might as well toss in some ingredients to infuse the shrimp with flavor. I add a few peppercorns, a bay leaf or two, salt and a splash of white wine. You don't have to do this; but I think it's worth the effort. It only takes 3 seconds to do anyway. Don't overcook the shrimp - as soon as the shrimp turns pink, it's done. Drain, and place in an ice bath to stop the cooking.
- Combine the ingredients for the dressing together in a small bowl. Mix to combine. Set aside.
- Mince the celery and the shallot.
- Thaw the frozen peas. I usually pour some cold water over the peas. They will be defrosted in a matter of minutes. Drain.
- Combine all the ingredients for the salad, except the dressing.
- Add the dressing and toss to combine. Add a portion of the dressing to the salad at a time, you may not need all of it.
- Refrigerate before serving.
