I love this salad and have been making it for years. It's smooth and creamy with tender shrimp and just the right blend of spices. I eat it warm or cold....so good! And it's one of those salads that just gets better each day. In Maryland we love adding Old Bay seasoning to give it a little kick!
Macaroni Shrimp Salad
1 lb cooked pasta (I use elbows or Cavatapi)...
1 lb large precooked fresh or frozen shrimp, thawed and cut in pieces
1 cup diced celery
1/2 teaspoon Old Bay Seasoning (optional)
1 Vidalia or sweet onion chopped
2 teaspoons fresh dill weed
2 teaspoons celery seed
salt and pepper to taste
1 tablespoon fresh chives
1 cup mayo (I only use Hellman's Real Mayo)
1 tablespoon of milk or half and half
If using frozen peeled and cleaned shrimp, thaw them over night in bag they came in so you can save some of the liquid. Cook pasta in large pot of salted, boiling water for until tender. Drain pasta and add to large bowl. Do not rinse the pasta.
While pasta is cooking, remove tails from shrimp and cut into preferred sized pieces. I like to just cut them in half. In a separate bowl whisk together mayo, cream (or half and half), a little of the shrimp liquid, diced celery, chopped onion, salt and pepper to taste. Add the dill weed, celery seed, Old Bay seasoning if using, and chives.
Add dressing to pasta and mix in well. Then fold in shrimp making sure you distribute throughout. You may not need all the dressing if you prefer your salads to be more dry. I like mine creamy. Taste dressing to see if you need more seasonings.
I serve this warm when I first make it and then cold for the next day or two. It just gets better.
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