Recipe by MsPia
When Nana gave me this recipe she only gave me the ingredients, but no measurements, so feel free to change things to your taste. It is best to refrigerate this salad for at least an hour to let the flavors blend. Great the next day!
Top Review by Kerfuffle-Upon-Wincle
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.
- 2 cups macaroni, uncooked
- 1⁄2 cup mayonnaise
- 1 (6 1/2 ounce) can baby shrimp
- 1⁄2 teaspoon beef bouillon powder
- 1⁄2 teaspoon season salt
- 1⁄2 teaspoon garlic powder
- 3 sweet pickles, chopped
- 1⁄2 sweet onion, finely chopped
- 3 tablespoons pickle juice