You may also like
Categories:Viewed: 65 - Published at: 9 years ago
Ingredients
- 1 1/2 pounds of peeled and deveined shrimp ( 31/40s or larger)
- 1/2 lemon
- 1 pound small shaped dry pasta (macaroni, shells or orriechette)
- 2 tablespoons white wine vinegar or white vinegar
- 6 medium green onions, thinly sliced
- 1 green bell pepper, diced
- 2 large stalks celery, diced
- 6 deli slices of American or mild cheddar cheese
- 1 to 2 cups good quality mayo
- Salt and pepper to taste
Method
- Fill a 4 quart sauce pot with water and add the lemon. Bring to a boil and then add the shrimp. When the pot just comes back to the boil, cover and turn off the heat. Let the shrimp steep in the hot water for 3 to 5 minutes until just cooked through. Drain the water from the shrimp and let them cool. Once cooled, roughly chop them. Set aside.
- Cook the pasta per instructions. Drain and rinse well with cool water. Transfer to a large mixing bowl and stir in the vinegar.
- Cut the cheese into 3/4 inch pieces and add half of them to the pasta. Stir in the onion, green pepper, celery and shrimp and then stir in one cup of the mayo. Stir in the remaining cheese.
- Add a little more mayo if you feel it's needed. Season to taste with salt and pepper and then refrigerate for at least two hours. When ready to serve, re- check for mayo. Sometimes I've needed to add a little more for moisture.
