Shrimp Salad Recipe
I remember my mother making this when I was a child. It wouldn't be the Fourth of July without Grandma's Shrimp Salad, even today. —Delores Hill, Helena, Montana
This recipe is:
Quick
Prep: 15 min. + chilling
Yield: 9 Servings
Ingredients
2-1/3 cups uncooked small pasta shells
1/3 pound cooked salad shrimp
3 celery ribs, chopped
1 small onion, chopped
4 radishes, halved and sliced
4 hard-cooked eggs, chopped
1 cup mayonnaise
1 tablespoon prepared mustard
1-1/2 teaspoons salt
1/8 teaspoon pepper
Directions
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the shrimp, celery, onion, radishes and eggs. In a small bowl, combine mayonnaise, mustard, salt and pepper.
Drain pasta and rinse in cold water; add to shrimp mixture. Add dressing mixture; toss to coat. Cover and refrigerate for at least 2 hours. Yield: 9 servings.
Nutritional Facts 3/4 cup equals 316 calories, 23 g fat (4 g saturated fat), 134 mg cholesterol, 622 mg sodium, 18 g carbohydrate, 1 g fiber, 9 g protein.
Originally published as Shrimp Salad in Simple & Delicious June/July 2010, p48
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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