Back when I was a child my grandmother made this shrimp salad that I loved. I had forgotten all about it because she didn’t make it when I was older. My memories of it were when I was very young – not sure what age, but probably under ten. Recently, I tasted another pasta salad that reminded me of it and made me want to try it. I first made this shrimp salad for Daily Dish Magazine a while back in an effort to make a similar recipe. Keeping in mind that I have not had it since I was quite young, I think I did pretty well at coming close. And, I did change a few things. My grandmother used macaroni, but I used pasta shells, and I am pretty sure there was no red pepper in hers. I’m not sure how close this salad really is, but it is definitely similar in taste and is wonderful. And, it is quite pretty, which makes it even better.
- 8 oz. small shell pasta
- 2 stalks celery, chopped
- 1/2 red or orange bell pepper chopped
- 1 cup salad shrimp cooked and cooled - I bought mine already cooked.
- 1/2 cup mayonnaise (light)
- 2 Tbsps. ketchup
- 1 tsp. curry powder
- 1/2 tsp. celery salt
- 2 clove garlic minced
- 1/8 tsp. onion powder
- Cook pasta according to package directions. Rinse in cool water.
- Toss pasta with shrimp, celery, and pepper.
- Stir together remaining ingredients.
- Stir into pasta mixture until evenly distribute.
- Refrigerate until serving. It is better if you let it sit about an hour.