Shrimp Boil Macaroni Salad Recipe 445

SHRIMP BOIL MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Drain and rinse well under cold water. Set aside.
• Peel and devein shrimp, reserving shells. In the center of a 15x15-inch square of double thickness cheesecloth combine shrimp shells, bay leaf, and 2 sprigs fresh thyme. Bring up cheesecloth sides and tie with clean kitchen string. In a 5- to 6-quart Dutch oven combine broth, onion, 2 Tbsp. lemon juice, 2 tsp. Old Bay® seasoning and cheesecloth bag. Bring to a simmer.
• Add shrimp to the Dutch oven. Simmer 1 minute or until shrimp are opaque; remove with slotted spoon. Add corn to Dutch oven. Simmer, covered, 10 minutes, rearranging corn once. Remove corn and set aside to cool. Add potatoes and sausage to Dutch oven. Simmer, covered, about 8 minutes or until potatoes are tender. Drain reserving 1/2 cup cooking liquid. Discard spice bag. When corn is cool enough to handle, cut kernels from cobs.
• For dressing, in a blender combine the reserved 1/2 cup cooking liquid, 1 tsp. Old Bay seasoning, lemon peel, and 1/4 cup lemon juice. With blender running, slowly add oil.
• In a large bowl combine macaroni, corn kernels, shrimp, potatoes, and sausage. Add dressing and 1 Tbsp. thyme; toss gently to combine. Serve at once or cover and chill up to 24 hours. If desired, top with fresh thyme and a sprinkle of Old Bay® seasoning. Pass lemon wedges.

SHRIMP SALAD

Steps:

• Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
• In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

SHRIMP AND CRAB MACARONI SALAD

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel eggs and reserve 1 egg for the garnish. Chop the remaining 4 eggs.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large mixing bowl, combine macaroni, eggs, celery, onion, green pepper, shrimp and crab.
• In a separate mixing bowl, whisk together mayonnaise, milk, dill, mint, salt, sugar, cocktail sauce and hot pepper sauce.
• Pour the dressing mixture into the macaroni mixture and mix thoroughly. Sprinkle top with paprika and decorate with extra sliced egg. Seal the bowl with plastic wrap and chill for 4 to 6 hours.

SHRIMP MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, shrimp, peas, celery and onion. , In another bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 8 hours before serving.

MOM'S SHRIMP MACARONI SALAD

Steps:

• Bring a large pot of salted water to a boil, add the macaroni and let it cook until al dente; drain well.
• In a medium-size mixing bowl, combine onion, bell pepper, celery, mayonnaise, sweet pickle relish, ketchup, pickle juices, horseradish, hot pepper sauce, parsley, celery seed, chili powder, salt, black pepper and shrimp. Fold the macaroni into the mixture. Cover and chill at least 3 hours before serving.

SHRIMP BOIL MACARONI SALAD RECIPE - (4.4/5)

Steps:

• 1. Cook macaroni according to package directions. Drain and rinse well under cold water; set aside. 2. Peel and devein shrimp, reserving the shells. In the center of a 15x15-inch square of double-thickness cheesecloth, combine shrimp shells, bay leaf, and 2 sprigs fresh thyme. Bring up cheesecloth sides; tie with clean kitchen string. In a t-qt. Dutch oven combine broth, onion, 2 Tbsp. lemon juice, 2 tsp. Old Bay seasoning, and cheesecloth bag. Bring to a simmer. 3. Add shrimp to Dutch oven. Simmer 1 minute or until shrimp is opaque; remove with slotted spoon. Add corn to Dutch oven. Simmer, covered, for 10 minutes, rearranging corn once. Remove corn and set aside to cool. Add potatoes and sausage to Dutch oven. Simmer, covered, about 8 minutes or until potatoes are tender. Drain, reserving 1/2 cup cooking liquid. Discard spice bag. When corn is cool enough to handle, cut kernels from cobs. 4. For dressing, in a blender combine reserved 1/2 cup cooking liquid, 1 teaspoon Old Bay seasoning, lemon peel, and 1/4 cup lemon juice. With blender running, slowly add oil. 5. In a large bowl combine macaroni, corn kernels, shrimp, potatoes, and sausage. Add dressing and 1 Tablespoon thyme; toss gently to combine. Serve at once or cover and chill up to 24 hours. Sprinkle with additional fresh thyme and Old Bay seasoning, and serve with lemon wedges.

SHRIMP MACARONI SALAD

Steps:

• 1. In a large pan boil the pasta in salt water until tender.
• 2. Drain and rinse with cold water to cool down the pasta.
• 3. In a large mixing bowl add the cool pasta , chopped black olives and 2 cans of shrimp with the juice and 2 to 3 cans with out the juice ; don't be afraid to break up the shrimp when you stir it up ; it spreads the shrimp out alot more and increases the flavor.
• 4. Mix all the ingredients together
• 5. Add the mayonnaise and salt & pepper to taste.
• 6. Mix the mayonnaise in until it's fully combined with the ingredients ; cover and chill for several hours.
• 7. Stir well before serving....enjoy