Sunday, March 27, 2016

Daily Catch

We don't often have seafood (because so few of us in our family like it), but this was an awesome seafood salad! Since some people don't like seafood, it just left more for those of us who do!

Shrimp Salad


2 1/3 cups uncooked small pasta shells
1/3 pound cooked salad shrimp
3 celery ribs, chopped
1 small onion, chopped
4 radishes, halved and sliced
4 hard-cooked eggs, chopped
1 cup mayonnaise
1 tablespoon prepared mustard
1 1/2 teaspoons salt
1/8 teaspoon pepper


Cook pasta according to package directions. Meanwhile, in a large bowl, combine the shrimp, celery, onion, radishes, and eggs. In a small bowl, combine mayonnaise, mustard, salt, and pepper.

Drain pasta and rinse in cold water; add to shrimp mixture. Add dressing mixture; toss to coat. Cover and refrigerate for at least 2 hours.

Yield: 9 servings.

Nutrition information: 3/4 cup equals 316 calories, 23 g fat, 134 mg cholesterol, 622 mg sodium, 18 g carbohydrate, 1 g fiber, 9 g protein.

Source: Taste of Home, submitted by Delores Hill. You can find it here.

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