Shrimp Salad
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 9 servings.
I remember my mother making this when I was a child. It wouldn't be the Fourth of July without Grandma's Shrimp Salad, even today. —Delores Hill, Helena, Montana
Ingredients
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2-1/3 cups uncooked small pasta shells
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1/3 pound cooked salad shrimp
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3 celery ribs, chopped
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1 small onion, chopped
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4 radishes, halved and sliced
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4 hard-boiled large eggs, chopped
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1 cup mayonnaise
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1 tablespoon prepared mustard
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1-1/2 teaspoons salt
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1/8 teaspoon pepper
Directions
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1.
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the shrimp, celery, onion, radishes and eggs. In a small bowl, combine mayonnaise, mustard, salt and pepper.
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2.
Drain pasta and rinse in cold water; add to shrimp mixture. Add dressing mixture; toss to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts
3/4 cup: 316 calories, 23g fat (4g saturated fat), 134mg cholesterol, 622mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 9g protein.
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