I went back to the ‘70’s for this simple shrimp salad from "Creamettes Encore Cookbook 1972". My husband loved it…his favorite pasta shape, crisp vegetables that didn’t overwhelm the shrimp flavor, and I used homemade Cooked Salad Dressing, which is both low calorie and simple to make, and delicious.
I cooked my pasta, dressing and eggs the evening before and let the shrimp thaw overnight in the refrigerator. I simply combined everything a few hours before lunch and let it chill until we were ready to eat.
We are both shrimp fans, and the recipe actually called for frozen cooked shrimp, which is the easiest way for us to get our shrimp fix here in the Midwest. Fresh shrimp simply isn’t fresh here.
I served it with a muffin and fresh Missouri peaches for dessert…great on a very hot summer day.
7 Ounces Macaroni -- 2 cups uncooked (I used shells)
10 Ounces Frozen Cooked Shrimp -- thawed and drained
1 1/2 Cups Celery -- diced
3/4 Cup Cucumber -- diced
1/2 Cup Cooked Salad Dressing or Mayonnaise or Miracle Whip
1 Tablespoon Onion -- grated or finely chopped
1 Teaspoon Seasoned Salt
1 Large Egg -- hard cooked, sliced
Cucumber Slices -- for garnish
Black Olive Slices -- for garnish
Prepare macaroni according to directions for salad use. Defrost shrimp per package directions and drain well.
Combine macaroni, shrimp, celery, cucumber, cooked dressing or mayonnaise, onion, salt and pepper.
Chill well before serving.
Garnish with egg slices and cucumber slices and olives if desired.
**To hard cook eggs, in small saucepan, cover with water, bring to a boil, remove from heat and cover, let stand for 15 minutes (set your timer). Drain and cover with cold water (I usually add ice to it).
When cool, remove from water and refrigerate or peel and prepare.
6 Main Dish Servings