I am looking for recipe for shrimp salad,?

Question

made with the ring macronni, and not sure what else she put in it, can anyone help with a good recipe?

it didnot have lettuce or avicodo's in it i want to say it had maniyse, shrimp, ring macr., maybe celery really not sure

Answer 1

Shrimp Avocado Pasta Salad

INGREDIENTS:
1 (16 ounce) package
uncooked penne pasta
1/4 pound bacon
1 pound cooked shrimp, peeled
and deveined
2 avocados - peeled, pitted and
diced 1 cup shredded Cheddar
cheese
1 cup mayonnaise
1/4 cup lemon juice
2 tomatoes, diced
1 teaspoon crushed red pepper
4 cups shredded lettuce

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Rinse under cold running water to cool.
2. Place bacon in a skillet over medium high heat, and cook until evenly brown. Drain and crumble.
3. In a large bowl, gently toss together the pasta, bacon, shrimp, avocados, Cheddar cheese, mayonnaise, lemon juice, tomatoes, and red pepper. Serve over lettuce

or this one

1 cup uncooked elbow macaroni
1 tablespoon finely diced onion
1 tablespoon chopped green bell pepper
1/2 cup diced celery
3/4 cup mayonnaise
1/4 cup sweet pickle relish
2 tablespoons ketchup
2 tablespoons white wine vinegar
1 teaspoon prepared horseradish
1/4 teaspoon hot pepper sauce
1 tablespoon chopped fresh parsley
1/2 teaspoon celery seed
1/8 teaspoon chili powder
ground black pepper to taste
2 ounces cooked salad shrimp

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DIRECTIONS:
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

Answer 2

Artichoke Leaves with Cumin Shrimp Salad:

3 large artichokes, stems discarded
3/4 pound large shrimp, shelled and deveined
Salt
3/4 teaspoon cumin seeds
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 cup minced red bell pepper
1 tablespoon minced parsley
Freshly ground pepper

1. Put the artichokes in a steamer basket, stem ends down, and cook until the bottoms are tender when pierced, about 25 minutes. Transfer the artichokes to a plate and let cool.

2. Meanwhile, in a medium saucepan of boiling salted water, cook the shrimp until opaque throughout, about 2 minutes. Drain and cut into 1/2-inch pieces.

3. Pull off and reserve 50 of the large outer leaves of the artichokes; reserve the remaining leaves for later use. Pull out the small pointed leaves in the centers and, with a spoon, scrape out the hairy chokes. Cut the artichoke bottoms into 1/2-inch dice. In a large bowl, toss the diced artichokes with the shrimp.

4. In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 40 seconds. Transfer the seeds to a mortar or a spice grinder and let cool, then grind to a coarse powder. Empty the powder into a small bowl. Stir in the olive oil and lemon juice. Add the dressing to the artichokes and shrimp in the bowl along with the red bell pepper and parsley. Season with salt and pepper and toss well.

5. Arrange the artichoke leaves on 2 platters. Spoon the shrimp salad onto the base of the leaves and serve chilled or at room temperature.

Make Ahead: The recipe can be prepared ahead through Step 4; refrigerate the artichoke leaves and shrimp salad separately overnight.

Yield: 10

Answer 3

Submit a recipe photo
"This is a wonderful, light potato salad which includes shrimp. My mother used to make this for every picnic or potluck dinner. Every time I take it to a potluck I get raves for it, and the recipe is always requested. You may need to adjust the amount of mayo, depending on the size of the potatoes you use. You will use at least 2 cups, but may need to use a little more for a nice consistency."
Original recipe yield: 12 servings.

Prep Time:
20 Minutes
Cook Time:
35 Minutes
Ready In:
2 Hours 55 Minutes
Servings:
12 (change)

INGREDIENTS:

* 10 large baking potatoes, scrubbed
* 12 eggs
* 3 bunches green onions, chopped
* 6 dill pickles, chopped
* 1 (4 ounce) can shrimp
* 1 (4 ounce) can small shrimp, drained
* 2 cups low-fat mayonnaise
* salt and pepper to taste
* 2 tablespoons celery salt
* 2 tablespoons paprika

DIRECTIONS:

1. Place potatoes in a large pot, and cover with water. Boil until soft. Remove from water; set aside to cool. Peel, and then chop into bite size chunks.
2. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.
3. In a large bowl, combine potatoes, eggs, green onions, dill pickles, and cans of shrimp. Mix in mayonnaise, celery salt, and paprika. Season to taste with salt an ground black pepper. Chill for 2 hours, and serve.



"A lightly seasoned oil and lemon juice dressing perfectly accents the flavors of this salad made with barley, shrimp, and red and green bell peppers."
Original recipe yield: 4 servings.

Prep Time:
30 Minutes
Cook Time:
35 Minutes
Ready In:
1 Hour 5 Minutes
Servings:
4 (change)

INGREDIENTS:

* 1 cup barley
* 2 1/2 cups water
* 1 pound cooked bay shrimp
* 2 cups frozen corn, thawed
* 1/2 cup diced green bell pepper
* 1/2 cup diced red bell pepper
* 4 green onions, chopped
* 1 tablespoon chopped fresh thyme
* 1 teaspoon minced lemon zest
* 1/4 cup fresh lemon juice
* 1/4 cup olive oil
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

DIRECTIONS:

1. Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes.
2. Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest.
3. In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.

Answer 4

SHRIMP PASTA SALAD

INGREDIENTS:
1 (16 ounce) package dry fusilli pasta
1 pound cooked medium shrimp, peeled and deveined
1 tomato, chopped
1 green bell pepper, chopped
2 tablespoons mayonnaise
salt and pepper to taste

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DIRECTIONS:
Bring a large pot of salted water to a boil, add pasta and cook until al dente. Rinse under cold water and drain.
In a large bowl combine shrimp, tomato, green pepper, mayonnaise and salt and pepper to taste. Mix well. Add pasta and toss to coat. Chill for approximately one hour and serve.



SHRIMP MACARONI SALAD

INGREDIENTS:
1 cup uncooked elbow macaroni
1 tablespoon finely diced onion
1 tablespoon chopped green bell pepper
1/2 cup diced celery
3/4 cup mayonnaise
1/4 cup sweet pickle relish
2 tablespoons ketchup
2 tablespoons white wine vinegar
1 teaspoon prepared horseradish
1/4 teaspoon hot pepper sauce
1 tablespoon chopped fresh parsley
1/2 teaspoon celery seed
1/8 teaspoon chili powder
ground black pepper to taste
2 ounces cooked salad shrimp

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DIRECTIONS:
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.

Answer 5

ok. THAI SHRIMP SALAD...
cooked shrimp
greens ( different lettuce kinds)
lime
salt
pepper
garlic
olive oil
fish sauce ( optional)
mix everything together and season to taste. im not putting how much salt, pepper, etc cuz its all individual.

Answer 6

Try this--->http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_grid&u1=keyword&u2=shrimp+salad

Answer 7

http://www.recipezaar.com/30292

Answer 8

cooks.com
foodgeeks.com

Answer 9

allrecipes.com