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Macaroni-Shrimp Salad

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 1/2 cups 1066ml Water

    2. 1 lb 454g / 16oz Unpeeled medium fresh shrimp

    3. 1 1/2 cups 355ml Cooked elbow macaroni

    4. 1 cup 237ml Frozen peas - thawed

    5. 2 Hard-cooked eggs - chopped

    6. 1 Bell pepper - chopped (medium)

    7. 1/2 cup 73g / 2.6oz Chopped pimento

    8. 1 tablespoon 15ml Chopped onion

    9. 1/4 cup 59ml Lite sour cream

    10. 1/2 cup 118ml Lite mayonnaise

    11. 1/2 teaspoon 2 1/2ml Salt

    12. 1/8 teaspoon 0.6ml Freshly-ground black pepper Lettuce leaves - for serving Paprika - as needed

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Bring the water to a boil; add the shrimp and cook 3 to 5 minutes. Drain well and rinse with cold water. Chill. Peel and devein shrimp. In a large bowl, combine the shrimp and all ingredients except the mayonnaise, salt, and pepper. Toss well. Whisk together the mayonnaise, salt, and pepper and pour over shrimp mixture, tossing gently. Chill. Spoon the salad onto lettuce leaves and sprinkle with paprika to serve. This recipe yields 6 servings. Serving size: 1 cup. Exchanges Per Serving: 2 Medium-Fat Meat, 1 Starch. Nutrition Facts: Calories 234; Calories from Fat 86; Total Fat 10g; Saturated Fat 2g; Cholesterol 190mg; Sodium 515mg; Carbohydrate 18g; Dietary Fiber 4g; Sugars 5g; Protein 18g.

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