![]() Stir in the bay salad shrimp, celery, green onions, pickles, and chopped. I like these cute little shells because they are adorable and fun and I like fun food.Įnjoy!!!! If you give this recipe a try, come back and leave a comment and also snap a photo and tag #ketchumkitchen on Instagram so that I can see your creation (and I promise I’ll share it with Valerie. Simply cook the macaroni according to package instructions, then drain and let cool. You can use any pasta you like, but a small cut pasta works better. Shrimp sitting out in the hot sun is not a good idea. It’s a great picnic dish, just make sure you set it on a bowl of ice if it’s a warm day. Mix the mayonnaise to a small bowl with the pickle juice and season with kosher salt and freshly ground black pepper to your liking. Add the pasta to a large bowl with the bay salad shrimp, celery, green onions, pickles, and chopped eggs. This salad is best if you let it sit overnight and then serve it the next day. Cook the macaroni shells according to the package directions, rinse under cold water, drain and let cool. I think it’s the Beau Monde seasoning and the combination of both yellow & dijon mustard. It’s a departure from the sauce in a traditional macaroni salad and I like it a lot better. The sauce is a combination of mayonnaise, dijon mustard, yello mustard and seasonings. I love the colors after all of the veggies are chopped up. I think one of the things I like most about this salad (aside from the shrimp) is all of the fresh ingredients. I don’t buy canned seafood (I’m just not a fan) so I buy frozen and just let them thaw and rinse and drain them before adding them to the macaroni. I’m afraid I can no longer get away with bringing the buns! Do you ever notice when you pass around a potluck list in the office that the chips and the buns are the first to be completed on the list? Is that just in my office? I have brought it to a few work potlucks and now everyone asks me in advance if I’m bringing shrimp macaroni salad. I have so many fond memories around their kitchen table and I was always delighted to see this dish on the counter. When my dad was living and healthy, they used to enjoy entertaining and they would both be in the kitchen preparing sides and my dad would be smoking meat on the smoker on the patio and we’d all be standing around in the kitchen telling stories and laughing. I adjusted the seasoning measurements a little bit, but the rest of this recipe is all courtesy of Valerie. I am very blessed to have been raised around some amazing cooks, which is probably why I enjoy creating in the kitchen so much. I am sharing the recipe that I grew up on and therefor prefer, but there are a lot of different things that can be added to a macaroni salad.I wish I could take credit for this amazing Picnic Shrimp Macaroni Salad recipe, but it’s an adaptation of my step mom’s. Sliced grape tomatoes are tossed in just before serving. ![]() I also have a friend that loves to add some green peppers to hers. A macaroni salad made with shrimp, celery and green onion, and dressed with a blend of seasoned mayonnaise and sour cream. I have a sister that prefers to leave out the celery, but adds peas. Just use my recipe as a starting point and feel free to add or omit any parts you want to. I grew up with my mother making this Classic Shrimp Macaroni Salad! It’s one of my favorites ever! So simple and yet so delish! It’s one of those recipes that you can really adapt it to you and your families liking too. This classic Easy Macaroni and Shrimp Salad is the perfect side to any meal! Especially fun to serve at BBQ’s or Potlucks! Just throw the 5 ingredients in a bowl with the dressing and mix!
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