Yield: 1 Servings
|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|
|2 tablespoons||Olive oil|
|Louisiana hot sauce to taste|
|1 teaspoon||Fresh lemon juice|
|2 teaspoons||Worcestershire sauce|
|1 tablespoon||Prepared mustard|
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.