This is a great salad to serve any time of the year as shrimp is always available, whether fresh or frozen. I do try to buy my shrimp from Whole Foods when I can. Not too long ago some frozen shrimp I bought somewhere else had a bit of a ‘fishy’ flavor.
Shrimp and Pasta Salad
- 1 cup sour cream (can use low-fat)
- 1 cup mayonnaise (can use low-fat)
- 1/2 cup onion, minced
- 1/4 cup celery, minced
- 3 tbsp. ketchup or use chili or cocktail sauce and give the dressing some added flavor
- 4 tsp. fresh lemon juice
- 3 tsp. fresh horseradish (comes in a jar in the refrigerator section)
- 1/2 to 1 tsp. salt
- 1/2 tsp. white pepper
- 1-1/2 lbs. shrimp, shelled, deveined and cooked (cut into pieces if the shrimp are large)
- 1 (16 oz.) box of penne or elbow macaroni, cooked and drained
- lettuce leaves, tomatoes chopped, nasturtiums (optional)
In a large bowl, combine all of the dressing ingredients. Add the shrimp and cooked pasta. Serve on a bed of lettuce with some chopped tomatoes and garnish with nasturtium flowers.
