This is a shout out to anyone who has attended a Gremmo "cook out" before and had my mom's famous shrimp macaroni salad! My dad still makes this all summer long and I love every drop- including the nostalgia.
Ingredients:
1 lb elbow macaroni
1 cup mayonnaise
½ - ¾ lb chopped cooked shrimp
1 1/2 tsp dill weed
touch of cracked black pepper
garlic powder to taste
Catalina salad dressing, 1/4 - 1/3 of the container
paprika, to taste
Cook pasta to very al dente, then rinse with very cold water to stop the cooking.
Mix all ingredients together, this recipe is not approximate, so vary amounts as needed. When adding the mayo, make sure the salad is a wet consistency, because it will absorb moisture later on. If it isn’t too wet, add more mayo. You know you have enough Catalina if it is a light pink/salmon color. Not too orangey!
Sprinkle with paprika.
Best made day before for great flavor.
Recipe Borrowed From: Nancy Gremmo (my mom)
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