Shrimp Salad Revisited
Posted
Sun, 08/05/12
This was the result of my efforts in the kitchen today:
Shrimp Salad
2 cans (6 oz. each) tiny shrimp, de-veined
Cook elbow macaroni according to package directions; drain and set aside. Drain the shrimp, black olives and pimentos. In a bowl, combine the shrimp, celery slices, minced sweet onion, sliced black olives, pimentos and macaroni. Add seasonings to taste. Blend in mayonnaise to taste. I happen to like very little mayo in my salad, but others may prefer a more generous measurement. Chill and serve as is or on a bed of lettuce.
My version of Shrimp Salad is easy to make, and goes well with just about any main dish. This time around, it was served as a side dish alongside barbequed pulled pork and baked beans.
Give it a whirl...
Tags: Food Photos;
Pasta;
Salads; Seafood
Send
Comment >
