Shrimp Macaroni Salad

A Steamy Forecast Ahead.....August Summer Days

We are pretty much living in the pool! This is our haven during these triple- digit, dog days of summer. We are building our oasis in small increments and by next year, we hope to have the flower beds transitioned to new plantings and mulch. In the meantime, we are adding a few pieces of outdoor furniture to enjoy while entertaining.

New chairs by the firepit

Peacock Blue Patio Umbrella by the Chaise Lounge Chairs

Enjoy the rest of your summer!

My thoughts are turning to the beach wedding

just a few weeks away!

Miss Judy and I have been making this shrimp salad for years, from the time she lived in New Orleans and we lived on the Mississippi Gulf Coast. I remember serving this to my mother-in-law, Miss Bobbie, when they were visiting us shortly after little M was born. Darling was in the Air Force and we had a small apartment close to Keesler AFB, where she was born. We were having our "ladies luncheon" and she was impressed with this salad. I was thrilled that I had prepared and served something she enjoyed, since she was such an excellent cook!

Shrimp Macaroni Salad

1 lb. fresh shrimp, peeled and boiled

1 ½ cups macaroni shells, cooked and drained

4 ounces of American cheese, cubed

½ cup chopped celery

¼ cup chopped green pepper

2 T. chopped onion

½ cup mayonnaise

½ cup sour cream

3 T. vinegar

¾ t. salt

1/2 t. Tabasco Sauce

Prepare your fresh shrimp by boiling in water that has been enhanced with crab boil. Boil just until pink, about 2-3 minutes. Drain and remove tails. Boil macaroni shells and drain. Toss shrimp with macaroni and add the celery, green pepper, onion and cheese. Blend the remaining ingredients together and toss gently with the pasta shrimp mixture. Cover and chill for about one hour. Estelle’s serves this with lettuce lined bowls and garnishes with green pepper rings. Crescent rolls are also served.