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TO MAKE SHRIMP SALAD:.
Combine the shrimp, celery and red
Place shrimp and celery in a large bowl.
Combine all sauce ingredients and blend well.
Pour over shrimp mixture and toss well.
Arrange a serving of mixed greens of your choice on a serving plate and mound shrimp salad on greens.
Garnish with tomatoes and serve.
In a large bowl, toss together shrimp, onion, celery and cilantro.
Stir together remaining ingredients and pour over shrimp salad mixture.
Stir well.
Chill for at least 2 hours.
Cook macaroni in salted water and the oil.
Rinse and cool. Add shrimp, onion, celery seed, and chopped boiled eggs, leaving one to slice on finished salad.
Mix in salad dressing to desired moistness.
Top with sliced egg and sprinkle with paprika.
Best if made the night before and let set.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
In large salad bowl, layer greens, macaroni, 1 1/2 cups cheese, tomatoes, shrimp, peas and cabbage.
Combine mayonnaise and Italian dressing.
Pour over salad.
Top with remaining cheese.
Cover and refrigerate several hours.
Cook and drain macaroni.
Combine macaroni, shrimp, crabmeat and seafood salad together and mix in salad dressing.
Makes 4 to 6 servings.
Cook macaroni according to package directions.
Cool by running cold water over macaroni.
Add celery, onion, shrimp, chopped eggs and sliced olives.
Mix salad dressing, French dressing and cream.
Pour over salad.
Mix well and refrigerate until ready to serve.
In large bowl, layer greens, macaroni, 1 1/2 cups cheese substitute, tomatoes, shrimp, peas and cabbage.
Combine mayonnaise and bottled Italian dressing.
Pour over salad.
Top with remaining cheese substitute.
Cover and refrigerate several hours or the night before serving.
Toss to serve.
Refrigerate leftovers.
Cook macaroni as directed on package.
Rinse frozen peas under running cold water to separate; drain.
Mix macaroni, peas and remaining ingredients except lettuce and bacon.
Refrigerate until chilled, at least 4 hours.
Just before serving, toss macaroni mixture with lettuce and bacon.
Makes 6 servings, 455 calories per serving.
Boil and drain macaroni.
Rinse with cold water.
Thaw frozen salad shrimp according to package.
Mix macaroni, shrimp, eggs and vegetables.
Cook macaroni as directed.
In a large bowl, layer greens, macaroni, 1 1/2 cups of cheese, tomatoes, cut in wedges, shrimp, peas and cabbage.
In a large glass bowl, layer greens, macaroni, 1 1/2 cups of cheese, tomatoes, shrimp, peas and cabbage.
Cook macaroni and shrimp; drain and cool.
In a large bowl, mix macaroni, shrimp, eggs, onions, celery and pickles; toss well. Make dressing out of mayonnaise, olive oil, hot sauce, red pepper, lemon juice, Worcestershire sauce, mustard and ketchup. Mix well.
Pour dressing over macaroni and shrimp mixture; mix well.
Refrigerate 1 hour before serving.
Cook macaroni according to directions.
Drain and cool.
Mix macaroni, shrimp, celery and onion together.
Stir in mayonnaise and Old Bay seasoning to your own taste.
alted boiling water, cook elbow macaroni to al dente or desired
Thaw peas.
In large bowl combine cooked macaroni,shrimp,peas,eggs and onion.
Dress with mayonnaise and horseradish.
Salt and pepper to taste.
Cover and chill at least 2 hours.
Cook macaroni, drain, and cool.
In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well.
Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and mustard, and ketchup.
Pour over other ingredients and mix well.
Refrigerate 1 hour before serving.
You may have to make more dressing if the salad takes it up.
* May substitute tiny shrimp, rinsed and drained from can.
Boil macaroni until tender.
Drain and rinse with cold water to keep it from sticking together.
Add dressing and chill for at least one hour, or overnight.
Combine mustard, mayonnaise and seasonings.
Add together with remainder of ingredients to the macaroni and mix well.
Better if mixed an hour ahead of eating, so the flavors can blend together.