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Categories:
elbow macaroni shrimp frozen peas celery onion mayonnaise sugar white wine vinegar paprika salt garlic pepper
Viewed: 27 - Published at: 8 years agoIngredients
- 1 (16 ounce) package elbow macaroni
- 1 -1 12 lb cooked small shrimp
- 1 (16 ounce) package frozen peas, thawed
- 7 -8 celery ribs, finely chopped
- 1 small onion, finely chopped
- 1 34 cups mayonnaise
- 34 cup French dressing
- 2 tablespoons sugar
- 2 tablespoons white wine vinegar
- 1 12-2 12 teaspoons paprika
- 1 -2 teaspoon salt
- 1 -2 teaspoon garlic powder
- 1 -2 teaspoon pepper
Method
- 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.
