RCI-ND.006.0068.001
Shrimp Salad Dressing
Shrimp Salad Dressing
Prep15 min
Cook15 min
Total30 min
Servings4
Difficultyadvanced
Ingredients
- macaroni2 lbscooked
- shrimp4 lbsboiled and peeled
- hard-boiled eggs24 unitchopped
- onions2 cupsfinely chopped
- celery1 cupfinely chopped
- black olives2 cupsfinely chopped
- dill pickles2 cupschopped
- 1 quart
- ½ cup
- 2 tablespoons
- 2 tablespoons
- Lea & Perrin's Worcestershire sauce1 tablespoon
- 1 tablespoon
- 2 tablespoons
Method
1
Cook macaroni according to package directions until al dente, then drain and set aside to cool completely.
2
Bring a large pot of salted water to a rolling boil and add shrimp if not already boiled; cook for 3-4 minutes until they turn pink and opaque, then drain, cool, and peel.
3
Boil eggs in salted water for 10-12 minutes until hard-boiled, then cool in ice water, peel, and chop into small pieces.
12 minutes
4
Finely chop onions, celery, black olives, and dill pickles; set each ingredient aside in separate bowls for controlled incorporation.
5
Whisk together mayonnaise, olive oil, Louisiana hot sauce, lemon juice, Worcestershire sauce, mustard, and ketchup in a large mixing bowl until fully emulsified and smooth.
3 minutes
6
Fold the cooled macaroni into the dressing mixture gently to coat evenly without breaking the pasta.
7
Add chopped shrimp to the macaroni mixture and fold carefully to distribute throughout.
8
Fold in the chopped hard-boiled eggs, being gentle to preserve their shape.
9
Add the finely chopped onions and celery to the mixture, folding until evenly distributed.
10
Fold in the black olives and dill pickles, tasting as you incorporate to adjust seasoning and balance the Cajun flavors.
11
Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld and the dressing to fully coat all ingredients.
30 minutes
12
Stir gently before serving and adjust seasoning with additional hot sauce or Worcestershire sauce if needed to achieve desired Cajun spice level.