Maryland Shrimp Macaroni Salad

1lb Medium Shell Pasta

1lb Steamed shrimp (preferably steamed in Old bay) If steaming shrimp see note*
1 - 1 1/4C Kraft Fat Free Mayonnaise

1/2C Celery – Diced
1/4 - 1/2 Cup Onion – Diced

2-4tsp Old Bay


*If steaming shrimp, do this step first:
2TB Old Bay
1/2C Water
1/2C Distilled Vinegar)
In a large saute pan, or sauce pot, place water, vinegar and 2TB Old Bay and bring to a boil, add shrimp in a single layer (you may need to do this in 2 batches if your pan/pot is not large enough) and cook until no longer translucent. Remove the shrimp from the pan and peel once cool. I like to cut the shrimp into pieces that are similar in length to the shells.

Bring a large pot of salted water to boil and cook pasta until Al Dente, drain and set to the side to cool.

In a large bowl mix all remaining ingredients with the pasta and shrimp once they have cooled off. You do not want to put hot pasta and shrimp in with the mayonnaise as it can melt it. It is okay to mix once everything is warm, but there should be no steam coming from the pasta or shrimp. Make sure to taste the salad and add more Old Bay to taste.

Refrigerate once mixed for two hours and serve chilled.

Serving Size: Serves 10 as a side dish

Number of Servings: 10

Recipe submitted by SparkPeople user THETIMEHASCOME.