This simple recipe, is bound to become a favorite at our house. It was so delicious and I am ready for leftovers tonight.
Shrimp Macaroni Salad
1 lb. jumbo shrimp
2 cups macaroni noodles
3 green onions, diced
1/2 cup mayonnaise
1 tbsp. Cuban mustard (or spicy mustard)
2 tbsp. red wine vinegar or apple cider vinegar
1/2 tsp. smoked paprika
Sprinkle of garlic salt
Boil your macaroni until aldente. Drain and set aside.
Bring 3 cups water to simmer. Add 1 tsp. kosher salt to the water and add the shrimp. Stir the shrimp, and simmer on medium until the shrimp turn pink. Remove the shrimp from the heat and drain the hot water. Put some ice on top of the cooked shrimp to stop the cooking and get the shrimp cool. This only takes about 3 or so minutes. Shrimp cook so fast.
Drain your shrimp, and make sure you peel them and take the tail off. Cut the shrimp in half, and prepare your dressing.
In a large bowl, add the mayo, mustard, vinegar, smoked paprika and green onions. Add the cooked macaroni, diced shrimp and toss to coat. Garnish with some smoked paprika and green onions. Cover and chill in the fridge for up to 2 hours before serving. This salad is great room temperature or chilled.