Shrimparoni Salad

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.                     

                            Shrimparoni Salad

  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