Ingredients: |
Ingredients: You really only need a few simple ingredients to make this light & refreshing side dish that has been a staple of so many of our family meals
INGREDIENTS
1 cup uncooked elbow macaroni (you can also use shell pasta)
1 cup cooked salad shrimp (canned or frozen precooked small shrimp - frozen shrimp must be thawed before it can be used in this recipe)
1/4 cup green onion, chopped
1/4 cup celery, chopped
1/4 cup green bell peppers, chopped (optional)
fresh parsley (optional)
Dressing Ingredients
1/2 cup mayonnaise
2 tsp white vinegar
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp sugar
1/2 tsp garlic powder
1/2 tsp celery salt (optional)
1/2 tsp curry (optional)
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Directions: |
Directions:DIRECTIONS
1. Cook the Pasta: Put enough cold water to cover the pasta in a small pot and bring it to a boil over high heat. Reduce to medium heat and add pasta. Continue to boil until the pasta is al dente. Drain and set aside to cool. (Grandma's tip: Add a tablespoon of oil and a pinch of salt to the boiling water. This keeps the pasta from sticking together)
2. Prepare Ingredients: Chop the celery, green onions, and bell peppers and parsley if you are using them. Drain precooked shrimp.
3. Make the Dressing: In a small mixing bowl, combine the mayonnaise, vinegar, salt, pepper, sugar, and garlic powder (as well as celery salt & curry if you choose). Stir to combine. Mix well. (Grandma's tip: Use Miracle Whip instead of mayonnaise)
4. Bring It All Together: In a large bowl, combine macaroni, green onions, celery, parsley, and shrimp. Fold in dressing. Mix until everything is well incorporated.
5. Chill & Serve: Refrigerate for about 30 minutes before serving. |
This recipe for Grandma Gines' Shrimp & Pasta Salad is from