2017-08-01 / Features

Summer Recipe

The following recipe was submitted through the University of Florida/Institute of Food and Agricultural Sciences by Lynn Moore,

Office Assistant II, at the Santa Rosa County Extension Office.

Shrimp Macaroni Salad

12 ounces fresh or frozen deveined, peeled, cooked shrimp

3 tablespoons garlic French salad dressing

2 cups cooked shell macaroni

1 tablespoon lemon juice

1 cup chopped cauliflower

¼ cup chopped red onion

1 cup sliced celery

1 teaspoon celery seeds

¼ cup chopped fresh parsley

1 teaspoon salt

¼ cup sweet pickle relish

¼ teaspoon pepper

½ cup reduced-fat mayonnaise or salad dressing

1 hard-cooked egg, sliced

Cut the shrimp into bite-size pieces, if needed. Combine the shrimp, pasta, cauliflower, celery, parsley and pickle relish in a bowl and mix well. Mix the mayonnaise, salad dressing and lemon juice in a bowl. Stir in the onion, celery seeds, salt and pepper.

Add the mayonnaise mixture to the shrimp mixture and toss gently to combine. Chill, covered, until serving time. Serve on a bed of mixed salad greens garnished with hard-cooked sliced egg.

Yield: 6 servings.

Return to top