Because I like to eat (and who doesn’t)–I read cookbooks, create recipes and trade recipes. I sometimes follow along with what is written down but then there are those times when I just need to digress and go another path foodwise. When feeding a group of people the challenge is what to make that will appeal the most. I’ve been surprised by who will eat what. My oldest granddaughter loves fresh fruits and veggies (grandma’s girl!) and my youngest granddaughter doesn’t but she loves cheese and cottage cheese (grandma’s girl!). My oldest daughter has to be very picky about what she eats because of tolerance problems, my youngest daughter loves to experiment with recipes and my son will not complain one bit about what is put in front of him.
When my daughters were little I made a tremendous amount of foods from scratch. I made my own margarine/butter spread, peanut butter, ketchup, vanilla, ice cream and so on. But I was eventually dissuaded from making it because my family loved the store bought stuff better. Now 25 some odd years later they reminisce about when mom made homemade peanut butter and why don’t I do that any more? Then they get a tongue lashing about what happened when I did make it. Nobody would eat it! So on that note I have several shrimp salad recipes and you should be able to find one that you and your familly will enjoy.
SHRIMP SALAD: This is better if made the day before so the flavors have a chance to blend. You will need: 2 pkg. lemon jello; 2 cups boiling water; 1 pint cream, whipped; 2 (3 oz.) pkgs cream cheese; 1 cup sliced celery; 1 cup sliced olives,1 small can shrimp, chopped, 1 small can or jar chopped pimiento; 1 cup Miracle whip type salad dressing; 1/2 cup cream; lemon juice to taste; onion salt to taste.
Let jello and water set up and beat until thick and foamy. Mix cream cheese and cream, fold in shrimp, pimiento, celery and olives add to jello mixture. Let set. Mix dressing, cream, lemon juice and onion salt and pour over shrimp mixture. Refrigerate until needed.
24 HOUR SHRIMP SALAD: 6 oz. shellroni cooked and drained; 2 Tbsp. French Dressing; 1 small can shrimp; 1/2 cup diced celery; 2 hard boiled eggs, chopped; 1/4 cup diced stuffed green olives; salt and pper to taste, paprika and salad dressing. Marinate shellroni with french dressing, let stand 24 hours. Mix shrimp, celery, eggs and olives. Add salad dressing to taste. Season with salt, pepper and paprika.
SHRIMP SALAD: 1 pkg. ring pasta; 1/2 cup black olives, chopped; 3 hard boiled eggs, chopped; 1 small onion, chopped; 1 cup celery, chopped; 3 cans shrimp. Combine these ingredients in bowl. DRESSING: 2 cups mayonaisse; 1/4 c. french dressing; 1/4 c. catsup. Mix the dressing ingredients, pour over salad and mix.
RAINBOW SHRIMP SALAD: 1 cup cooked shrimp, 3 c. rice, 1/4 cup chopped celery; 1/4 cup chopped green olives with pimientos; 1/4 cup minced onion; 1/4 cup chopped green pepper; 1/2 tsp. salt 1/4 tsp. pepper; 3 Tbsp. mayonnaise; crisp lettuce; 2 tomatoes; 1/2 cup Italian dressing (optional); 1 lemon, cut in wedges.
Split each shrimp lengthwise. Combine shrimp, rice, celery, olives, green pepper, pimientos, and onion in a large bowl. Cover and chill. Just before serving, stir together salt, pepper and mayonnaise, toss with shrimp mixture. Spoon shrimp onto lettuce leaves. Garnish with tomato wedges. Serve with Italian dressing and lemon wedges.