Shrimp macaroni salad how to#

In a strainer drain and rinse two 4 ounce packages of wild caught salad shrimp, cooked and peeled, and one 6 oz. (My high school English teacher would be so proud of that run on sentence!) Mix together and chill till ready to use. To make the sauce, in a medium size bowl combine 1/2 cup sour cream, 1 1/4 cup of mayonnaise, 1/4 teaspoon dried chipotle powder, 1/2 teaspoon dried dill weed, (nothing like having weeds in your salad!), 1 Tablespoon chopped cilantro, 1/2 teaspoon oregano, 1/2 a jalapeño pepper minced, 1 teaspoon chopped capers, 1/2 teaspoon cumin, 1 teaspoon salt, 1/2 teaspoon black pepper. Let’s start out with lip-smacking, slap yo’ mama dressing for this amazing salad! (Don’t really slap yo’ mama…that’s not nice! You might want to…but it’s not nice!) It’s a lot like the taco sauce for my Easy Fish Tacos with Amazing Taco Saucerecipe! Which is going crazy over on Pinterest!

Shrimp macaroni salad how to#

It’s like Cabo in a cup! A mini vacation with a fork! It’s that GOOD!! How To Make Mexican Seafood Pasta Salad

I just started creating, crossed my fingers, and hoped for the best! Honestly I wasn’t sure if it was going to be good or not. In a separate small mixing bowl, whisk together. In a large mixing bowl, combine the cooked noodles, shrimp, onion, celery, and bell pepper. Drain and rinse with cold water until pasta is cooled. Cook elbow noodles following the package instructions. Let cook until just pink and just cooked through, about 2. Add 3 tablespoons of the Old Bay seasoning to boiling water, and boil 2 minutes. My brain got to work creating this salad. Bring a large pot filled with salted water to a boil. Using a spider skimmer or slotted spoon, transfer pasta from boiling water to a paper towel-lined baking sheet let cool completely, about 10 minutes.