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#Recipe shrimp macaroni salad how to#

This shrimp macaroni salad can easily be doubled, tripled or even quadrupled as needed.

Taste and adjust salt, mayonnaise and mustard to your liking.Ĭover and store in the refrigerator until you serve it. Peel and chop the egg into fairly large pieces and stir in. Add the mayonnaise, mustard, shrimp and some salt and pepper. We don’t want to encourage bacterial growth by combining hot and cold foods.Īdd the noodles to the bowl and mix well. This is important before we add the mayonnaise and shrimp. Use your hand to mix the cold water through the noodles.ĭon’t stop mixing until all the noodles are cold. If the noodles are done, drain them in a colander and rinse under cold water. Place the onion and celery in a large bowl. And remember, chop until it’s super fine. Otherwise, start off thinly slicing the onion and celery and then chopping in the other direction. If you have the immersion blender like I show in the video, you will have this part done in a flash. While noodles are boiling, finely chop the onion and celery. Add ice to chill quickly.įirst boil the noodles according to package directions. When the water turns warm, replace it with more cold water. When the egg is done, pour out the hot water and fill the pan with cold water. When the water starts to boil, cover and turn off the heat. Let the eggs cook for 17 minutes. Hard boil the egg by placing an egg in a pan of cold water.

#Recipe shrimp macaroni salad how to#

1 cup of mayonnaise, more or less to tasteĭirections for how to make shrimp macaroni salad:.

1/2 of a yellow onion, super finely chopped.

3 stalks of celery, super finely chopped.

Alfonso’s Shrimp Macaroni Salad Ingredients: So chop your onion and celery super fine and you will be amazed at how good this makes it. You never find that with this seafood macaroni salad. Then you have bites that don’t have any onion or celery at all. Imagine taking a bite of some simple macaroni salad and you end up with this rather large clump of onion and or celery, and that’s all you taste in that bite. Most people just rough chop these two ingredients and you get a few big pieces that over-power the flavor in certain bites. 1 pounds large shrimp, cooked and roughly chopped into large chunks. Chopping the onion and celery really fine means that both are so well distributed through out the salad that the flavor is spread everywhere and it’s more subtle. 1 pound medium shell pasta, cooked as per package directions to al dente.

Here is why I think it is such a big deal. And for reasons explained below, this makes a HUGE difference. Some people might even say microscopic fine. His secret is that he chops up the onion and celery really fine. His classic macaroni salad contains, yellow onion, celery, hard boiled eggs, shrimp, mustard and mayo. He always has little tricks up his sleeve. I’ve learned to pay close attention to details when I watch my dad cook. But my dad does these little things that sometimes go unnoticed to the average person Here’s The Secret It seems pretty simple on the surface and it is. So I figured it’s time for me to learn dad’s shrimp macaroni salad. He always get’s asked to make it for birthday parties, showers, picnics, and even Christmas.ĭad has 4 grandkids and every one of them requests it for their birthday, every year without fail. time.My dad makes the best homemade shrimp macaroni salad.Įveryone who eats it, absolutely loves it. In a large bowl place the cooled pasta, add 1 cup finely chopped celery, 3 green onions, chopped finely, 1 cup flaked crab meat. Start off by cooking 1 pound of pasta according to the directions on the package. This is the perfect Seafood Macaroni salad for your summer holiday celebrations, memorial day, labor day, and of course…the 4th of July! How to Make Cold Seafood Pasta Salad When dinner was over, besides all the waddling going on…there was a LOT of left over seafood! So the next day I sat down and removed all the leftover crab from the remaining crab legs, and chopped up the giant shrimp and got to work making this Amazing seafood salad! Throw in big thick slices of crispy sour dough bread…sigh…we ate till we nearly exploded! (It was like that scene in Willy Wonka…only an entire family sitting around, blowing up like big ol’ balloons!) There is nothing better than sitting around a big table, laden down with all that seafaring goodness… dunking in carafes of melted lemon butter. I also made a grilled Tri-tip for the “non-fish” loving son so he’d have something to nibble on while we all gorged ourselves on baby red potatoes, corn, sausage, crab legs, and big jumbo shrimp. One that is loaded with flavor and icy cold! Perfect on a hot summer day!Ī few weeks ago on Father’s Day I made the “men folk” at this Nest their favorite summer dish… Crab and Shrimp Boil! It’s SO good! A must try recipe if you haven’t yet! For years, I’ve been trying to come up with the Ultimate Seafood Pasta Salad Recipe.