Ensalada De Camarones (Puerto Rican Shrimp Salad)

Submitted by Acerast

"Here's recipe from a booklet called "An Adventure in International Cooking" that my Mom helped compile for 4-H in Madison County (New York) back in the early 1970s. It was submitted by Awilda Heredia."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 6-8

ingredients

• 4 lbs potatoes
• 1 teaspoon salt
• 3 cups cooked shrimp
• 2 ounces pimientos, drained
• 8 ounces crushed pineapple
• 16 ounces sweet peas, drained
• 1 1⁄2 cups mayonnaise
• salt, to taste
• 13 green olives, to garnish

directions

1. Peel and cut potatoes in cubes.
2. In a large kettle, cover potatoes with water, add the salt and bring the potatoes to a boil.
3. Cook until potatoes are tender; drain and cool.
4. Chop shrimp and pimentos into small pieces.
5. In a large salad bowl, combine cooled potatoes, shrimp, pimentos, crushed pineapple, peas, mayonnaise, and salt (to taste).
6. Garnish with olives in the form of a clock (with one at each hour and one in the middle).
7. Chill before serving.