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Shrimp Salad

Shrimp Pasta
Shrimp Pasta
Shrimp Salad

Food can really transport you.  Many of my mother’s recipes take me back to my childhood, which is why I enjoy exploring her card box.  Since I started this blog, I have been going through it a lot, and I keep finding “new” recipes to make.  Each card carries with it many memories.  For example, I haven’t had this Shrimp Salad in years.  Just one bite, and I remember it.  It tastes like a shrimp cocktail rolled into a delicious pasta salad.  The combination of these cool ingredients is pure magic.

Ingredients

The Shrimp

You will need a pound and a half of shrimp.

Shrimp
Shrimp Cocktail
Local Shrimp

Like most people, I think that fresh, local ingredients are usually preferable, and I cannot think of any ingredient where this is more true than with shellfish.  You can easily find shrimp, conveniently ready to cook in your grocery store’s freezer section, but if you can get shrimp caught off our shores, as opposed to those farm raised, I assure you it will be worth the effort.  Any time I visit a coastal city like Charleston, Savannah, or Hilton Head, I always try to find a local seafood market to buy fresh shrimp.

If you are shopping in your grocer’s freezer, try to find something that is wild caught and local.  These will have far better flavor than the imported, farm raised versions.

They will need to be boiled and peeled.  When boiling them, you want to pull them out of the water as soon as they turn pink.  Over cooking them can make them tough, and it will kill the flavor.  This doesn’t take very long, so stay close by your pot.

The Pasta

Shrimp Salad
Dreamfield Pasta

You will need a 16 ounce box of pasta.  The recipe calls for elbow macaroni; however, I used rotini in my most recent batch.  It worked well.

My preference of pasta brands is Dreamfield, and HERE is why, but any pasta brand of your choice will work fine.

The Rest of the Mix

Shrimp Salad
Sauce

In addition to the pasta and the shrimp, you will need the following:

  • One cup of light sour cream
  • A cup of light mayonnaise
  • 1/2 cup of minced onion
  • 1/4 cup of minced celery
  • 3 tablespoons of ketchup
  • 4 teaspoons of fresh lemon juice
  • 3 teaspoons of horseradish
  • 1 teaspoon of salt
  • 3/4 teaspoon of black pepper

Directions

Shrimp
Add the Shrimp

First, you boil and peel your shrimp. As I mentioned above, make sure you don’t over cook them.  Pull them up when they turn pink, and then set them to the side.  If you have large or extra large, like I had for this batch, I suggest cutting them in half.  The goal is to make sure they are bite size.

Boil your pasta per the package instructions, then drain and rinse with cool water.

In a large bowl, combine the sour cream, mayonnaise, onion, celery, ketchup, lemon juice, horseradish, salt, and pepper.

Once the other ingredients are thoroughly combined, stir in your shrimp and pasta.

Cover and chill for at least four hours before serving.

Shrimp Pasta
Ready to Eat

This dish is perfect for the kind of hot summer days we have been experiencing lately.  It is cool, refreshing, and full of flavor.  I hope you enjoy!

 

 

Shrimp Salad

Shrimp Salad

Ingredients

  • 1 pound of shrimp
  • 16 ounce box of pasta
  • One cup of light sour cream
  • A cup of light mayonnaise
  • 1/2 cup of minced onion
  • 1/4 cup of minced celery
  • 3 tablespoons of ketchup
  • 4 teaspoons of fresh lemon juice
  • 3 teaspoons of horseradish
  • 1 teaspoon of salt
  • 3/4 teaspoon of black pepper

Instructions

  1. Boil and peel your shrimp.
  2. Boil your pasta per the package instructions, then drain and rinse with cool water.
  3. In a large bowl, combine the sour cream, mayonnaise, onion, celery, ketchup, lemon juice, horseradish, salt, and pepper.
  4. Once the other ingredients are thoroughly combined, stir in your shrimp and pasta.
  5. Cover and chill for at least four hours before serving.
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