Monday, March 31, 2014

Shrimp Macaroni Salad

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Call it, we finally got temperatures in the 40's, well actually 43F.  Or the fact that I'M SO DONE WITH WINTER!  But spring and summer were on the brain today.

So as I was driving home from work and cranking my music, I thought to myself; (I know, so scary) "Self, why don't you make a nice macaroni salad and brats for dinner.  I almost "yahood" in the car, along with an extra big fist pump and pounding on the steering wheel.  

I know there are many versions of this salad on the web.  Trust me. However, I have been told that my "salad" tastes just a bit different, and it really tastes light.  I think it's the few squeezes of lemon juice to break the mayonnaisey taste.  Is that a word?  Plus a few extra dried herbs we have on hand... and you are well on your way to a salad that is chock full of flavor.  I know you will have empty plates, praises and requests for; "more please"!

Ready for this very simple recipe?  Here we go;

Yield: 6-8 servings
Prep time: 15 minutes
Cook time: 8-9 minutes

1lb (16 Oz) your favorite pasta
8oz frozen baby shrimp (or 1 large can, drained well)
1-1/4 cup mayonnaise
3 medium stalks celery, diced fine
3 green onions, diced fine
1/3 cups milk
1/4 tsp dried dill weed
1-1/2 tsp dried parsley
1/2 tsp black pepper
2 tsp lemon juice (1/4 of a fresh lemon, squeezed)

-Dice your celery and onions, set aside. 

-Boil your favorite pasta as directed till ala dente.

-About 1 minute before the pasta is ready, add your frozen baby shrimp to the pot of boiling pasta, (if using the canned shrimp, drain and rinse, no need to add to the pasta).  Let cook for 1 minute till shrimp are no longer frozen.  Drain and rinse with cold water to stop the cooking process.

-In a small bowl, add your milk, mayonnaise and lemon juice, mix till thoroughly combined. 

-Using a large bowl, add half of your mayonnaise mixture, half of your onions and celery.  Add your drained and cooled pasta and shrimp right over the mixture.

-Add the rest of the mayonnaise mixture along with the rest of your celery, onions and dried herbs on top of the pasta and shrimp.  

-Mix thoroughly, let sit for about 1/2 an hour and serve.
What I like to do at this point is...

I fork a piece of pasta, I make sure I get a shrimp too.  I then look around the room.  I also peek around the corner of the kitchen, you know, to make sure no one is near me...
Then my friends... I POP IT IN MY MOUTH!!  Yes, yes I do!  I strongly suggest this method of tasting the food, between you and me, I mean amongst friends and all.  Shhhhhhhhh it is our secret. Pinkie promise?

So easy, right?  I know!  Full of flavor and just perfect for the upcoming warmer months!!  Don't forget to snag a few shrimp for yourself and all. I mean, it is the chef's privilege!  

Till next time!!

Dishin with Didi


  1. This is my kind of summertime - well even spring would be nice to see - recipe. It's easy on the budget and will go well on my page Didi.

    1. Thank you so much Patty!! ♥ I hope you enjoy it as much as we do!

  2. I totally agree with you about being ready for spring. The sun is finally out today and we are going to be around 40 as well. I have everything to make you salad including some fresh dill. :)

    1. Yay Karen!! I hope you enjoy it as much as we do. I'm so jealous of the fresh dill! ♥