Recipe: Macaroni-Shrimp Salad


  • 1 (12 oz) package elbow macaroni
  • 2 teaspoons extra virgin olive oil
  • 1/3 cup mayonnaise
  • 2 tablespoons thick cream
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon dried parsley
  • 2 green onions; sliced thin
  • 1 rib celery; sliced thin
  • 1 (4 oz) jar pimentos; drained
  • 1/2 pound (shelled) steamed medium shrimp; chilled
  • 1 teaspoon fresh lemon juice
  • 2 large radishes; halved
  • Ohana Spice Volcanic Legend


Boil macaroni according to package directions. Drain, return to pot and stir in olive oil. In a small bowl, whisk together the mayo, cream and mustard. Add to pot along with green onions, celery and pimento. Transfer to bowl, cover with cling film and refrigerate for 2 hours.Squeeze lemon juice over shrimp and add to macaroni salad. Season well with Ohana spice and transfer to 4 chilled serving bowls. Garnish with a radish half and serve cold with crust French bread and butter or hot cornbread.


4 Luncheon Servings

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