Shrimp and pasta salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cooked, drained, and cooled elbow macaroni |
| 2 | cups | Small shrimp, cooked, peeled, and deveined |
| 4 | Hard-boiled eggs, chopped | |
| ½ | cup | Chopped onion |
| ¼ | cup | Chopped celery |
| ½ | cup | Chopped black olives |
| ½ | cup | Chopped dill pickles |
| 1 | cup | Mayonnaise |
| 2 | tablespoons | Olive oil |
| Louisiana hot sauce to taste | ||
| 1 | teaspoon | Fresh lemon juice |
| 2 | teaspoons | Worcestershire sauce |
| 1 | tablespoon | Prepared mustard |
| ½ | cup | Catsup |
Directions
in a large mixing bowl, combine the eggs, onions,celery,olives, and pickles, then add the shrimp and macaroni and toss lightly. in a small bowl, whisk together the remaining ingredients. pour over the macaroni mixture and mix well. cover and let marinate at least 2 hours in the refrigerator before serving.
yields 6 to 10 servings
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Donna Partigianoni <donna@...> on Mar 08, 1997.