![]() Add the chopped shrimp, celery and green onion. Transfer pasta to a serving dish or storage container and drizzle with oil. Put into a serving bowl and refrigerate until very cold. Boil the pasta al dente 1 minute less than package directions. (For pre-cooked shrimp, you only have to put shrimp in the hot water for about 3o seconds.) Drain shrimp and when cool enough to handle, peel, remove and discard tail and any shells, and add shrimp to the macaroni. Heat the pasta pan water to boiling and add the shrimp, cooking for a couple minutes until it just turns pink. Add to the pasta: the relish, mayonnaise, curry powder, chopped cucumber and scallions. In a small skillet, over high heat, melt 1/2 Tablespoon butter. Note: Be sure to taste the dressing before adding the saltdepending on which chili sauce you use, you might not need as much salt as the recipe calls for. Yield 6 to 8 servings.Ĩ ounces (half box) medium sized macaroni, such as elbowsġ pound fresh or frozen uncooked small shrimp in shells (or use pre-cooked shrimp)ġ Tablespoon diced sweet pickles or sweet pickle relishģ scallions or equivalent amount of sweet onion (such as Vidalia), choppedġ medium-sized cucumber (or half a large, seedless English cucumber), peeled, seeded and coarsely choppedĬook macaroni according to package directions, except that when done leave the water in the pan and remove pasta to a large bowl using a slotted spoon. Bring to a boil, over medim-high heat, and cook elbow macaroni till al dente about 10 minutes. Chili sauce, lemon juice, and dill combine to give this simple macaroni salad a little kick. In a medium size bowl whisk the sour cream, salt, remaining tablespoon of lemon juice and mayonnaise. This is one of those salads that when we were growing up we loved with lunch on a hot day. Fold the shrimp,eggs and green pepper into the pasta.
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