Shrimp Macaroni Salad
This is for a crowd.
- 1 pkg. macaroni
- 18 hard-cooked eggs, chopped
- 2 medium onions, chopped
- 10 celery stalks, chopped
- 3 (4 oz.) cans shrimp
- 2 1/2-3 cups Miracle Whip
- 1 cup dill relish
- 1/2 cup mustard
- 1 cup milk
Cook macaroni according to package directions; drain. Combine macaroni, eggs, onions, celery and shrimp in large bowl; mix well. Combine remaining ingredients in bowl; mix well. Pour over macaroni mixture; mix well. Refrigerate until serving time. 75-100 servings.
June 16, 20130 found this helpful
It seems to me that 1 lb. of macaroni could not serve 75 to 100 people.
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0 found this helpful
- 1 package elbow macaroni (16 oz.)
- 1-1 1/2 lb. cooked small shrimp
- 1 package frozen peas, thawed
- 7 - 8 celery ribs, finely chopped
- 1 small onion, finely chopped
- 1 3/4 cups mayonnaise
- 3/4 cup French salad dressing
- 2 Tbsp. sugar
- 2 Tbsp. white wine vinegar
- 1 1/2 - 2 1/2 tsp. paprika
- 1-2 tsp. salt
- 1-2 tsp. garlic powder
- 1-2 tsp. pepper
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine 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.
By Robin from Washington, IA
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