May 11, 2011
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This is my all time favorite macaroni salad, and my family would agree with me. It’s simple and easy to throw together and I make it often in the warm weather months.
The shrimp I use in this dish are the “tiny” version found in a can. Before you cover your eyes and run away from that idea I promise you they work and they work well. I’ve tried it with fresh shrimp and frozen tiny shrimp and just was not happy with the results. The canned “tiny” version is what works best and I’ve never had anyone who has tried it tell me they didn’t love this salad.
Give it a try and let me know what you think.
SHRIMP & MACARONI SALAD:
8 oz. Elbow Macaroni (or any small pasta)
2 Stalks Celery, diced
1 Small Onion, diced
1 Carrot, peeled and grated
1/2 tsp. Garlic Powder
2 Cans “Tiny” Shrimp, rinsed and drained
3/4 – 1 Cup Mayonnaise (Use the good stuff!)
Salt & Pepper, to taste
Bring a large pot of salted water to a boil and add the macaroni. Cook until just done. When done, drain and rinse with cool water and set to the side.
Dice the celery and the onion and grate the carrot and set to the side.
Drain and rinse the shrimp and set to the side.
In a large bowl add the macaroni, celery, onion, mayonnaise, salt, pepper, garlic powder and the grated carrot. Mix well and add more mayonnaise if needed. Once mixed, add the two cans of shrimp and fold in. Cover and refrigerate for an hour or two before serving.
Stir well before serving and enjoy!