Best 7 Grandma Bellows Lemony Shrimp Macaroni Salad With Herbs Recipes
In the realm of culinary creations, there exists a dish that transcends time and generations, evoking memories of family gatherings and the warmth of a grandmother's kitchen. It is a testament to the enduring power of tradition and the harmonious blend of flavors that can transport us to a place of comfort and nostalgia. This extraordinary dish is known as "Grandma Bellows Lemony Shrimp Macaroni Salad with Herbs". Prepare to embark on a culinary journey as we delve into the secrets behind this timeless recipe, unlocking the secrets of its delightful taste and discovering the techniques that make it a beloved classic.
Check out the recipes below so you can choose the best recipe for yourself!
EASY MACARONI SALAD WITH SHRIMP
This is my own recipe and the celery seed and the shrimp blend perfectly. Only 5 ingredients and easy to make. The longer it sits, the more flavorful it becomes, I like to make mine the night before we are going to eat it. Also great served on crackers as an appetizer.
Provided by Dawnab
Categories Spreads
Time P4DT30m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Cook macaroni according to package directions, drain and rinse with cold water until cool.
- Mix all ingredients.
- Chill for 4 hours.
- Note: Add more mayonnaise if needed to coat ingredients evenly.
SHRIMP MACARONI SALAD
this recipe comes from a great restaurant in my area called "River's Edge" A nice dinner for a hot summer day. Serve with some crackers & fruit, dinner's ready.
Provided by Carol G.
Categories One Dish Meal
Time 39m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Blanch pasta in boiling water for 9 minutes.
- Rinse in cold water.
- In a large bowl combine all other ingredients & toss with pasta.
- Cover & chill for flavors to combine.
- Stir well before serving.
- Makes about 2 quarts. Prep. time does not include "chilling".
GRANDMA BELLOWS' LEMONY SHRIMP MACARONI SALAD WITH HERBS
This salad came straight from my grandmother's recipe collection. It's a tradition every summer and soooo refreshing and delicious. Be sure to put this on ice if it's going to be served outdoors.
Provided by Parizienne
Categories Seafood Salad
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water; cool the eggs under cold running water in the sink. Peel and set aside.
- While the eggs are cooking, fill a large pot with lightly salted water and bring to a rolling boil. Stir in the ditalini pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain. Rinse the pasta in cold water until cool and drain thoroughly.
- In a large salad bowl, lightly toss the cooked ditalini, shrimp, celery, green onions, chopped dill, chopped parsley, lemon juice, and mayonnaise until thoroughly combined. Season with salt and pepper. Slice the hard-cooked eggs, and retain several pretty slices for garnish. Gently fold in the rest of the eggs. Arrange reserved egg slices, sprigs of dill, and parsley sprigs on top of the salad; chill for 1 to 2 hours before serving.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 9 g, Cholesterol 90.4 mg, Fat 16.4 g, Fiber 0.6 g, Protein 8.1 g, SaturatedFat 2.7 g, Sodium 181.1 mg, Sugar 0.9 g
GRANDMA BELLOWS' LEMONY SHRIMP MACARONI SALAD WITH HERBS
This salad came straight from my grandmother's recipe collection. It's a tradition every summer and soooo refreshing and delicious. Be sure to put this on ice if it's going to be served outdoors.
Provided by Parizienne
Categories Seafood Salad
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water; cool the eggs under cold running water in the sink. Peel and set aside.
- While the eggs are cooking, fill a large pot with lightly salted water and bring to a rolling boil. Stir in the ditalini pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain. Rinse the pasta in cold water until cool and drain thoroughly.
- In a large salad bowl, lightly toss the cooked ditalini, shrimp, celery, green onions, chopped dill, chopped parsley, lemon juice, and mayonnaise until thoroughly combined. Season with salt and pepper. Slice the hard-cooked eggs, and retain several pretty slices for garnish. Gently fold in the rest of the eggs. Arrange reserved egg slices, sprigs of dill, and parsley sprigs on top of the salad; chill for 1 to 2 hours before serving.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 9 g, Cholesterol 90.4 mg, Fat 16.4 g, Fiber 0.6 g, Protein 8.1 g, SaturatedFat 2.7 g, Sodium 181.1 mg, Sugar 0.9 g
GRANDMA BELLOWS' LEMONY SHRIMP MACARONI SALAD WITH HERBS
This salad came straight from my grandmother's recipe collection. It's a tradition every summer and soooo refreshing and delicious. Be sure to put this on ice if it's going to be served outdoors.
Provided by Parizienne
Categories Seafood Salad
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water; cool the eggs under cold running water in the sink. Peel and set aside.
- While the eggs are cooking, fill a large pot with lightly salted water and bring to a rolling boil. Stir in the ditalini pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain. Rinse the pasta in cold water until cool and drain thoroughly.
- In a large salad bowl, lightly toss the cooked ditalini, shrimp, celery, green onions, chopped dill, chopped parsley, lemon juice, and mayonnaise until thoroughly combined. Season with salt and pepper. Slice the hard-cooked eggs, and retain several pretty slices for garnish. Gently fold in the rest of the eggs. Arrange reserved egg slices, sprigs of dill, and parsley sprigs on top of the salad; chill for 1 to 2 hours before serving.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 9 g, Cholesterol 90.4 mg, Fat 16.4 g, Fiber 0.6 g, Protein 8.1 g, SaturatedFat 2.7 g, Sodium 181.1 mg, Sugar 0.9 g
GRANDMA BELLOWS' LEMONY SHRIMP MACARONI SALAD WITH HERBS
This salad came straight from my grandmother's recipe collection. It's a tradition every summer and soooo refreshing and delicious. Be sure to put this on ice if it's going to be served outdoors.
Provided by Parizienne
Categories Seafood Salad
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water; cool the eggs under cold running water in the sink. Peel and set aside.
- While the eggs are cooking, fill a large pot with lightly salted water and bring to a rolling boil. Stir in the ditalini pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain. Rinse the pasta in cold water until cool and drain thoroughly.
- In a large salad bowl, lightly toss the cooked ditalini, shrimp, celery, green onions, chopped dill, chopped parsley, lemon juice, and mayonnaise until thoroughly combined. Season with salt and pepper. Slice the hard-cooked eggs, and retain several pretty slices for garnish. Gently fold in the rest of the eggs. Arrange reserved egg slices, sprigs of dill, and parsley sprigs on top of the salad; chill for 1 to 2 hours before serving.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 9 g, Cholesterol 90.4 mg, Fat 16.4 g, Fiber 0.6 g, Protein 8.1 g, SaturatedFat 2.7 g, Sodium 181.1 mg, Sugar 0.9 g
MACARONI SALAD WITH LEMON AND HERBS
Consider this a macaroni salad for the 21st century: Like the original, it's a welcome accompaniment to picnic fare and pairs with virtually anything off the grill. But this version also happens to be bright, acidic and herbaceous. The traditional elements have been preserved - elbow macaroni, mayonnaise and a pinch of sugar are mandatory - but they've been bolstered by bright flavors: lemon zest, tangy capers and pickles, crunchy celery and tons of fresh herbs. It goes lighter on mayonnaise than the original, swapping in tangy buttermilk for a dressing that is more glossy than gloopy. It can be served straight from the fridge or at room temperature. A splash of water stirred in restores its silky sheen.
Provided by Alexa Weibel
Categories pastas, salads and dressings, appetizer, side dish
Time 25m
Yield 10 cups
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high.
- While the water comes to a boil, prepare your dressing: In a large bowl, stir together pickles, celery, scallions, mayonnaise, buttermilk, parsley, dill, capers and brine, mustard, lemon zest and juice, and sugar. Season with 2 teaspoons salt and 1 teaspoon pepper.
- Cook the macaroni in the boiling water until al dente, about 6 minutes; drain well and let cool for a few minutes.
- Once cooled, toss macaroni with dressing, season to taste with salt and pepper. Serve immediately or refrigerate until chilled. Top with extra scallions, parsley and dill to garnish just before serving.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Don't overcook the shrimp. They should be cooked just until they are pink and opaque.
- Use a variety of herbs to add flavor to the salad. Fresh dill, basil, and parsley are all good choices.
- Use a light, flavorful dressing. A simple vinaigrette or lemon-herb dressing is a good option.
- Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Conclusion:
Grandma Bellows' Lemony Shrimp Macaroni Salad with Herbs is a refreshing and flavorful salad that is perfect for a summer gathering. The combination of shrimp, macaroni, vegetables, and herbs is delicious, and the lemon-herb dressing adds a bright and tangy flavor. This salad is sure to be a hit at your next potluck or barbecue.
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