Tidewater Shrimp Salad

Serves: 20
Total Calories: 189


1 (16-ounce) package small shell pasta
2 pounds frozen salad shrimp, thawed, drained
1 cup chopped celery
6 green onions, chopped
1 cup mayonnaise
1/2 cup Russian salad dressing
2 tablespoons capers
1 tablespoon lemon juice
1 tablespoon celery seeds
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Old Bay Seasoning


Cook pasta using package directions (without adding fat or salt) until al dente; drain. Combine shrimp, celery, and green onions in a bowl and mix well. Combine mayonnaise, salad dressing, capers, lemon juice, celery seeds, salt, pepper, and Old Bay Seasoning in a bowl and mix well. Add mayonnaise mixture to the shrimp mixture and toss to coat. Stir in pasta. Chill, covered, until serving time.

Fun Fact: Diamond Shoals extends fourteen miles out into the Atlantic Ocean and is comprised of shifting sandbars lurking shallowly under the waters of Cape Hatteras. Strong currents and hidden shoals have sunk many a ship. Hence this area of North Carolina’s coast is known as the “Graveyard of the Atlantic.” The remains of more than 2,000 ships have settled to the ocean.

Nutritional Facts:

Serves: 20
Total Calories: 189
Calories from Fat: 86

This Tidewater Shrimp Salad recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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