Here is a perfect summer lunch recipe. Actually, this recipe can be made one day in advance and used for a lunch, tea party sandwiches, summer snacks, or a light summer dinner. Choose an attractive lettuce leaf to serve with the salad, such as bibb, Boston, mache or a red romaine. The recipe was adapted from a Taste of Home magazine.
Here is the recipe: Use an 8 ounce bag of cooked salad shrimp. (100-200 size)
Mix together 1/2 cup light sour cream, 1/2 cup light mayonnaise, 1-2 celery stalks minced, 3 minced shallots, 1 Tablespoon ketchup, 1 teaspoon lemon juice, 1 teaspoon horseradish, salt and pepper to taste.
When this sauce is mixed together, add 2 cups of cooked and chilled macaroni noodles. Chill completely for at least 3 hours and serve.
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