My mom's shrimp macaroni salad is a bit unusual but has been popular with friends and family for many years. The salad calls for a lot of ingredients but is worth the effort. If possible, use pickle juice instead of the vinegar.
Ingredients
- 1 cup uncooked elbow macaroni
- 0.75 cups mayonnaise
- 0.5 cups diced celery
- 0.25 cups sweet pickle relish
- 2 ounces cooked salad shrimp
- 2 tablespoons ketchup
- 2 tablespoons white wine vinegar
- 1 tablespoon minced onion
- 1 tablespoon chopped green bell pepper
- 1 tablespoon chopped fresh parsley
- 1 teaspoon prepared horseradish
- 0.5 teaspoons celery seed
- 0.25 teaspoons hot pepper sauce
- 0.13 teaspoons chili powder
- salt and ground black pepper to taste
Instructions
-
1
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well.
-
2
Combine mayonnaise, celery, relish, shrimp, ketchup, vinegar, onion, bell pepper, parsley, horseradish, celery seed, hot pepper sauce, chili powder, salt, and black pepper in a medium-sized bowl. Fold macaroni into mixture. Cover and chill at least 3 hours before serving.
Nutrition Facts
Per serving
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