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AuthoradminA sure to please addition to any get together. This is usually the first dish that is gone. And you can prepare the dressing and boil the eggs the night before.
1 lb macaroni, cooked
2 lbs shrimp, boiled and completely peeled and chopped
12 eggs, hard boiled
1 cup sweet onions, finely chopped
¼ cup red bell pepper, chopped super fine
1 cup dill pickles, finely chopped
SALAD DRESSING
1 ½ pt Duke's Mayonaise, chilled
⅓ cup olive oil
1 ½ tbsp Louisiana Hot Sauce
1 ½ tbsp lemon juice, fresh squeezed
2 tsp worcestershire sauce
2 tsp Maille Dijon Mustard
2 tsp ketchup
1 tsp cayenne pepper
1 ½ tsp red pepper flakes
GARNISH
½ cup scallions, thinly sliced
1
Hard boil eggs, let cool completely.
2
For the dressing, whisk mayonnaise and olive oil until well blended, add hot sauce, lemon juice, Worcestershire sauce, mustard, ketchup. Adding cayenne and red pepper flakes. Mix well. Refrigerate 1 hour.
3
Cook macaroni as desired. Drain.
4
Mix shrimp through pickles, add just cooked, but slightly cooled pasta.
5
Now fold in 1/2 of your dressing, gently mixing well. Cover and chill well.
6
Pull 20 minutes before serving and fold in rest of dressing (Or until desired consistency).
7
Top with scallions.
CategoryBayou Sam\'s Cajun Grill, Recipes, Salads, Sam\'s Seafood Grill, Seafood
Ingredients
1 lb macaroni, cooked
2 lbs shrimp, boiled and completely peeled and chopped
12 eggs, hard boiled
1 cup sweet onions, finely chopped
¼ cup red bell pepper, chopped super fine
1 cup dill pickles, finely chopped
SALAD DRESSING
1 ½ pt Duke's Mayonaise, chilled
⅓ cup olive oil
1 ½ tbsp Louisiana Hot Sauce
1 ½ tbsp lemon juice, fresh squeezed
2 tsp worcestershire sauce
2 tsp Maille Dijon Mustard
2 tsp ketchup
1 tsp cayenne pepper
1 ½ tsp red pepper flakes
GARNISH
½ cup scallions, thinly sliced