- 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
- 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.
05/20/2018
recipepes.com
Mom's Shrimp Macaroni Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
