Cook pasta al dente according to package directions, drain, and rinse with cold water and drain again.
Combine the eggs, celery, shrimp, red onion, and lemon juice in a large serving bowl, add macaroni and stir to combine.
Whisk the mayonnaise, mustard, and pimentos in a small bowl, season with salt and pepper, add to the macaroni mixture, toss to coat, cover and refrigerate for at least two hours to let the flavors meld.
By Deeli from Richland, WA
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This is one of my favorites. I love shrimp and the combination of ingredients is just great together. Love the Chinese noodles!
Great salad. Love the water chestnuts and shrimp!
Drain peas, drain pineapple and reserve liquid. Cook shells according to directions on package. Thaw shrimp, add to shells, add peas, pineapple chunks, cut in half, onion, and celery.
In large salad bowl, add lettuce, celery, shrimp. Mix together sour cream, mayonnaise and lemon juice. Toss together lightly; add paprika and salt, to taste.
Chop onion finely in blender. Add to bread cubes and refrigerate overnight. Three to four hours before serving, add eggs, celery, shrimp, clams and mayonnaise.
Combine all ingredients in large bowl in order listed. Toss gently until well mixed. Serve in lettuce cups.
Cook rice; cool. Mix next 4 ingredients into cooled rice. Mix dressing ingredients and toss into salad mixture; refrigerate. Prepare salad the night before serving.
Seasoned sautéed shrimp can dress up a plain salad or be yet another addition to help make a salad a meal in itself. This is a page about making a green salad with sautéed shrimp.
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Cook the macaroni until done. Cook and cool the eggs. Chop into pieces. Dice the cucumber, tomato, onion and celery. Mix together.