"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Shrimp Pasta Salad Recipe

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This recipe for Shrimp Pasta Salad, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marlene "Gail" Polk-Pearson
Added: Sunday, September 28, 2008


10 oz. bag frozen Medium salad shrimp, cooked and cooled
4 C. medium Pasta shells, cooked according to directions and rinsed in cold water.
1 medium Red Onion, chopped
1 C. Celery, finely chopped
10 oz. bag frozen Peas, thawed
1/2 C. Green Pepper, chopped, optional

2 C. Mayonnaise (I prefer Hellmann's )
8 oz. Sour Cream
1/4 tsp. dried Parsley
1 Tbsp. Dill Weed
1/3 tsp. Garlic, minced
1 tsp. Salt
1/2 tsp. ground Black Pepper
3 Tbsp. prepared Mustard
1 Tbsp. Sugar

In a large bowl, gently toss all salad ingredients together; set aside.
In a small bowl, combine all dressing ingredients together until well combined. Pour dressing over salad ingredients and toss gently. Cover and refrigerate 3 hours or overnight before serving.

Personal Notes:
Personal Notes:
This is a recipe I received from Hazel Kummer, the sister of Linda Huss, our childhood neighbor.




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