Shrimp Macaroni Salad - 2

Recipe Ingredients

1 cup	237ml	Elbow macaroni
1 tablespoon	15ml	Onions - finely diced
1 tablespoon	15ml	Green bell peppers - chopped
2 cups	292g / 10oz	Cauliflower - cooked
1/4 cup	59ml	Olives - sliced
1/2 cup	55g / 1.9oz	Diced celery
3/4 cup	177ml	Mayonnaise
1/4 cup	59ml	Sweet pickle relish
2 tablespoons	30ml	Ketchup
2 tablespoons	30ml	White wine vinegar
1 teaspoon	5ml	Prepared horseradish
1/4 teaspoon	1.3ml	Hot pepper sauce
1 tablespoon	15ml	Fresh parsley - chopped
1/2 teaspoon	2.5ml	Celery seeds
1/8 teaspoon	0.6ml	Chili powder
		Ground black pepper
2 oz	56g	Cooked baby shrimp

Recipe Instructions

1 Bring a large pot of salted water to a boil, add the macaroni and let it cook until al dente; drain well.

2 Cook cauliflower, making sure not to cook too soft-leave al dente.

3 Cool.

4 In a medium-size mixing bowl, combine onion, bell pepper, celery, cauliflower, mayonnaise, sweet pickle relish, ketchup, pickle juices, olive, horseradish, hot pepper sauce, parsley, celery seed, chili powder, salt, black pepper and shrimp.

5 Fold the macaroni into the mixture.

6 Cover and chill at least 3 hours before serving.

This macaroni salad could be served on summer afternoons in place of a heavier meal, or as a side dish. Give it enough time to cool and meld tastes for the best results

Source:
Executive Chef On Jin Kim Of Hanatei Bistro

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