RCI-SN.003.0234.001
Shrimp Salad
Shrimp Salad from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- box elbow macaroni1 unitcooked, drained & cooled
- to 1 pound cooked Shrimp1/2 unitpeeled
- hard boiled eggs4 unitchopped
- 1/2 cup
- 1/4 cup
- 1/2 cup
- 1/2 cup
- 1 cup
- 2 tablespoons
- 1 teaspoon
- 2 teaspoons
- 1 tablespoon
- 1/2 cup
- 1 unit
Method
1
Cook the elbow macaroni according to package directions, then drain and spread on a plate to cool for 10 minutes.
2
While the macaroni cools, peel and halve the cooked shrimp, then chop the hard boiled eggs into bite-sized pieces.
3
In a large mixing bowl, whisk together the mayo, olive oil, fresh lemon juice, Worcestershire sauce, Dijon mustard, and catsup until smooth.
4
Add a splash of hot sauce to the dressing and stir to combine, adjusting heat level to taste.
5
Add the cooled macaroni, shrimp, chopped eggs, yellow onion, celery, black olives, and dill pickles to the dressing bowl.
6
Gently toss all ingredients together until evenly coated with the dressing, taking care not to break the shrimp or eggs.
7
Cover and refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.