If you’re a macaroni salad fan, then this recipe will certainly whet your appetite. This refreshing salad uses shell macaroni instead of the usual elbow variety and a pound of shrimp and cheese cubes, giving it a flavor unlike any macaroni salad you’ve tried before.
One great advantage to this recipe is it can be made hours or even the night before you serve it, leaving you time to concentrate on other menu items if you’re preparing a meal for guests.
A dish that goes well with this salad is Ham-Broccoli Rolls, which is quick and easy to prepare. Whether you’re cooking for guests or just a family dinner, you can make this recipe in minutes and it’s a good way to get the kids to eat a vegetable!
SHRIMP-MACARONI SALAD
1 pound shelled shrimp, cooked
1 1/2 cups shell macaroni, cooked and drained
4 ounces (1 cup) cubed American or cheddar cheese
1/2 cup chopped celery
1/4 cup chopped green pepper
3 tablespoons chopped onion
1/2 cup mayonnaise or salad dressing
1/2 cup ranch dip OR 1/2 cup dairy sour cream plus one tablespoon dry ranch dressing mix
1 tablespoon cider vinegar
1 tablespoon white sugar
3/4 teaspoon salt
Dash of bottled hot pepper sauce (optional)
Three sliced rings of pickled banana peppers for garnish (if desired)
Several lettuce leaves for bed of salad (if desired)
Cut shrimp in half, lengthwise; toss with macaroni, cheese, celery, green pepper and onion. In a separate bowl, blend remaining ingredients, except banana peppers and lettuce leaves; toss with shrimp mixture.
Cover and chill several hours, or overnight if using next day. You can make a bed of lettuce in a salad bowl, top with the macaroni-shrimp mixture and garnish with banana pepper rings on top. Makes 4 to 6 servings.
HAM-BROCCOLI ROLLS
8 slices packaged ham
8 slices Swiss cheese
1 large package frozen broccoli crowns, thawed OR 8 fresh broccoli spears, slightly cooked
1 (10 1/2-ounce) jar or can of mushroom stems and pieces, drained
2 chicken bouillon cubes
2 cups water
1 tablespoon cornstarch dissolved in 1/2 cup water
Place one slice Swiss cheese inside one slice of ham. Place 3 broccoli pieces (from thawed package) or one cooked fresh broccoli sprig inside in the middle of the ham-cheese slice and roll up. Place rolls seam-side down in an oblong baking dish with sides.
Meanwhile melt bouillon cubes in 2 cups water in a small pan over medium-high heat. Bring to a boil and mix the cornstarch in 1/2 cup water and stir quickly into bouillon mix to thicken slightly. Add drained mushrooms and stir till well combined. Pour mushroom mixture evenly over ham rolls.
Bake at 350 degrees for 20 minutes. Serve hot. Makes 4 servings.
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