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This salad has a much nicer flavor than the typical shrimp salad made with mayo and mustard for the dressing! I made this salad with 1 lb raw shrimp, split lengthwise, boiled about 3 minutes in 1 cup dry Vermouth seasoned with 1/2 tsp salt, and a PINCH of red pepper flakes. I probably used more sweet pickle than called for, and less onion ~ made with tiny bow tie pasta. Tagged for PRMR September 2012.
I really liked this salad. I mixed all the topping ingredients together before putting on the macaroni and shrimp. The topping was great. Put in refrigerator for over an hour. The flavor was not enough for the amount of macaroni and shrimp. Next time I would leave the mayonnaise amt the same but double the amount of spices. Made for PRMR.
I also halved the recipe, but used a whole can of shrimp. The bouillon powder and garlic powder add the perfect seasoning. I also used sweet relish and I am not a big fan of pickles in salads, so would leave that out next time.
A tasty macaroni salad is a comfort food legacy of my childhood, so it was esp nice to revisit those days w/a classy, more adult version that was so easy to fix & was not swimming in mayo as so many do. This PAC choice recipe is very versatile & would work as a 1-dish luncheon entree, as picnic fare or as a potluck dish. Using Icelandic baby shrimp & McCormick Lemon-Pepper Seasoning Salt, I made a half recipe as written but did have to use sweet pickle relish for the sweet pickle & juice. Then I sprinkled it w/parsley just for photographic colour. IMO diced green &/or red pepper would be an excellent add as a flavour & textural variant. I liked this a lot today for my lunch & bet you are right that I will find it even better tomorrow. Thx for sharing this tasty recipe w/us. :-)