Shrimp Mac Cheese Salad Recipes

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MOM'S SHRIMP MACARONI SALAD

My mom's unusual salad has been popular with friends and family for many years. This salad calls for a lot of ingredients but is worth the effort. If possible, use pickle juice instead of the vinegar.

Provided by Becky Wergers

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 3h30m

Yield 8

Number Of Ingredients 15



Mom's Shrimp Macaroni Salad image

Steps:

  • Bring a large pot of salted water to a boil, add the macaroni and let it cook until al dente; drain well.
  • In a medium-size mixing bowl, combine onion, bell pepper, celery, mayonnaise, sweet pickle relish, ketchup, pickle juices, horseradish, hot pepper sauce, parsley, celery seed, chili powder, salt, black pepper and shrimp. Fold the macaroni into the mixture. Cover and chill at least 3 hours before serving.

Nutrition Facts : Calories 221 calories, Carbohydrate 14.6 g, Cholesterol 21.5 mg, Fat 16.8 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 243.1 mg, Sugar 4 g

1 cup uncooked elbow macaroni
1 tablespoon finely diced onion
1 tablespoon chopped green bell pepper
½ cup diced celery
¾ cup mayonnaise
¼ cup sweet pickle relish
2 tablespoons ketchup
2 tablespoons white wine vinegar
1 teaspoon prepared horseradish
¼ teaspoon hot pepper sauce
1 tablespoon chopped fresh parsley
½ teaspoon celery seed
⅛ teaspoon chili powder
ground black pepper to taste
2 ounces cooked salad shrimp

SHRIMP MACARONI SALAD

Whenever I attend a potluck or family gathering, I'm asked to make this salad, which has been a family secret for over 50 years. My husband likes it as a main dish, served with garlic bread. -Barbara Robbins Cave Junction, Oregon

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 16 servings.

Number Of Ingredients 14



Shrimp Macaroni Salad image

Steps:

  • Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, shrimp, peas, celery and onion. , In another bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 8 hours before serving.

Nutrition Facts : Calories 389 calories, Fat 25g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 551mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 12g protein.

1 package (16 ounces) elbow macaroni
1 to 1-1/2 pounds cooked small shrimp
1 package (16 ounces) frozen peas, thawed
7 to 8 celery ribs, finely chopped
1 small onion, finely chopped
DRESSING:
1-3/4 cups mayonnaise
3/4 cup French salad dressing
2 tablespoons sugar
2 tablespoons white wine vinegar
1-1/2 to 2-1/2 teaspoons paprika
1 to 2 teaspoons salt
1 to 2 teaspoons garlic powder
1 to 2 teaspoons pepper

MACARONI SALAD WITH GRILLED SHRIMP

Provided by Kardea Brown

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14



Macaroni Salad with Grilled Shrimp image

Steps:

  • Preheat a grill pan or grill to medium-high heat.
  • Whisk together the olive oil and lemon juice in a medium bowl. Add the shrimp to the bowl and toss to coat, sprinkling generously with salt and pepper. Place the shrimp on the grill pan (or in a grill basket on the grill) and cook, flipping once halfway through, until just cooked through, about 5 minutes. Set aside.
  • Stir together the mayonnaise, relish, vinegar and Dijon mustard in a large serving bowl. Add the cooked pasta, celery, onion and bell pepper and toss to combine and coat with dressing. Season to taste with salt and pepper. Refrigerate for 1 hour or up to overnight. Top the salad with the grilled shrimp and sprinkle with the parsley and paprika right before serving.

1/4 cup olive oil
Juice from 1/2 lemon
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1 cup mayonnaise
1/4 cup sweet relish
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 pound elbow pasta, cooked according to box directions
1 stalk celery, diced
1 sweet onion, diced
1/2 green bell pepper, diced
1/4 cup finely chopped fresh parsley
Paprika, for sprinkling

SHRIMP MAC AND CHEESE

This macaroni and cheese takes on a subtle coastal flair with the addition of shrimp. I used cooked salad shrimp as I found the size comparable to the elbow macaroni.

Provided by thedailygourmet

Categories     Main Dish Recipes     Pasta     Shrimp

Time 45m

Yield 4

Number Of Ingredients 10



Shrimp Mac and Cheese image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour 5 cups water into a saucepan. Cover and bring to a boil over high heat. Add macaroni and boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until a smooth paste is formed. Slowly pour in milk, stirring to incorporate. Add 1/2 cup Cheddar cheese, sour cream, and Cajun seasoning. Drain macaroni and stir into the sauce. Add frozen shrimp and stir to combine.
  • Pour macaroni mixture into an oval au gratin dish. Top with panko bread crumbs and 2 tablespoons Cheddar cheese.
  • Bake in the preheated oven until bubbly and golden, about 20 minutes.

Nutrition Facts : Calories 232.1 calories, Carbohydrate 16.6 g, Cholesterol 83 mg, Fat 12.2 g, Fiber 0.5 g, Protein 14.5 g, SaturatedFat 7.5 g, Sodium 288.3 mg, Sugar 2.8 g

½ cup elbow macaroni
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
¾ cup 1% milk
½ cup shredded sharp Cheddar cheese
1 ½ tablespoons sour cream
½ teaspoon Cajun seasoning
1 cup frozen salad shrimp
2 tablespoons panko bread crumbs
2 tablespoons shredded sharp Cheddar cheese

MACARONI -SHRIMP

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 16



Macaroni -Shrimp image

Steps:

  • Preheat oven to 375 degrees F.
  • Cook macaroni according to package directions. Drain and set aside.
  • Cut shrimp crosswise into thirds. In a medium frying pan, over medium heat, melt 2 tablespoons butter. Add garlic, and cook until translucent. Stir in the onion and celery, and cook, stirring occasionally, until translucent. Add shrimp, 1 teaspoon salt, chives and pepper. Mix thoroughly, reduce heat and cover. Cook for 10 to 12 minutes until the shrimp are cooked through. Drain and reserve liquid.
  • In a medium saucepan, melt 2 tablespoons butter over low heat. Stir in cornstarch/water mixture, nutmeg, and remaining 1 teaspoon salt. Gradually stir in half-and-half; cook and stir until mixture thickens slightly and bubbles. Remove from heat. Add half the colby cheese and 1 cup of the cheddar. Stir until melted; then add remaining colby cheese. Continue to stir until mixture is smooth. Add reserved liquid from shrimp and continue to stir until mixture is well combined.
  • Grease a 2-quart casserole with remaining tablespoon butter. In large bowl combine shrimp and cooked macaroni; add cheese sauce and mix thoroughly. Pour mixture into casserole dish and stir in the egg. Bake 35 to 40 minutes or until lightly browned and bubbly. Remove from the oven and sprinkle with remaining 1 cup of cheddar cheese. Return to the oven and bake until cheese is melted. Remove from oven and sprinkle with paprika. Let stand 10 to 15 minutes before serving.

7 ounces elbow macaroni, uncooked
1 pound medium shrimp (40 to 60 count), shelled and deveined
5 tablespoons butter, divided
3 cloves garlic, finely chopped
1/2 cup finely chopped medium onion
1 cup finely chopped celery
2 teaspoons salt, divided
2 teaspoons chopped fresh chives
1 teaspoon freshly ground black pepper
3 tablespoons cornstarch, mixed with 1/2 cup warm water
1/2 teaspoon ground nutmeg
1 1/2 cups nonfat half-and-half
1 cup shredded colby jack cheese
2 cups shredded sharp Cheddar
1 egg, lightly beaten
1/2 teaspoon paprika, for garnish

HAM AND SHRIMP MACARONI SALAD

"This refreshing summer salad, chock-full of ham and shrimp, is almost a complete meal in itself," says Andrea Bolden from Unionville, Tennessee. "Served with freshly baked bread and a fruit dessert, it's a great lunch."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 14



Ham and Shrimp Macaroni Salad image

Steps:

  • In a bowl, combine the ham, macaroni, shrimp, celery, onion, peppers and cheese. In another bowl, combine the dressing ingredients until blended. Pour over salad and toss to coat. Cover and chill for several hours before serving.

Nutrition Facts : Calories 188 calories, Fat 9g fat (0 saturated fat), Cholesterol 49mg cholesterol, Sodium 136mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges

2 cups cubed cooked ham or chicken
4 cups cooked elbow macaroni
1 cup frozen cooked small shrimp, thawed
1 celery rib, chopped
1/4 cup each chopped onion, green pepper and sweet red pepper
1/2 cup shredded cheddar cheese
DRESSING:
1/3 cup sour cream
1/3 cup mayonnaise
4 teaspoons vinegar
1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/4 teaspoon sugar

PRESSURE-COOKER BUFFALO SHRIMP MAC & CHEESE

For a rich, creamy and slightly spicy shrimp and pasta recipe, you can't beat this crowd-pleasing dish. It's a nice new twist on popular Buffalo chicken dishes.-Robin Haas, Cranston, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 16



Pressure-Cooker Buffalo Shrimp Mac & Cheese image

Steps:

  • In a 6-qt. electric pressure cooker, combine the first 7 ingredients; stir in macaroni. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure. , Select saute setting and adjust for medium heat. Stir in shredded cheeses, shrimp, blue cheese and hot sauce. Cook until heated through, 5-6 minutes. Just before serving, stir in chives, parsley and, if desired, additional hot sauce.

Nutrition Facts : Calories 551 calories, Fat 34g fat (20g saturated fat), Cholesterol 228mg cholesterol, Sodium 1269mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 1g fiber), Protein 38g protein.

2 cups 2% milk
1 cup half-and-half cream
1 tablespoon unsalted butter
1 teaspoon ground mustard
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
1-1/2 cups uncooked elbow macaroni
2 cups shredded cheddar cheese
1 cup shredded Gouda or Swiss cheese
3/4 pound frozen cooked salad shrimp, thawed
1 cup crumbled blue cheese
2 tablespoons Louisiana-style hot sauce
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
Additional Louisiana-style hot sauce, optional

BUFFALO SHRIMP MAC & CHEESE

For a rich, creamy and slightly spicy shrimp mac and cheese recipe, you can't beat this crowd-pleasing slow cooker dish. It's a nice new twist on popular buffalo chicken dishes.-Robin Haas, Cranston, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 3h45m

Yield 6 servings.

Number Of Ingredients 16



Buffalo Shrimp Mac & Cheese image

Steps:

  • In a 3-qt. slow cooker, combine the first 8 ingredients; stir in shredded cheeses and macaroni. Cook, covered, on low 3 to 3-1/2 hours or until macaroni is almost tender., Stir in shrimp and blue cheese; cook, covered, 30-35 minutes longer or until heated through. Just before serving, stir in chives, parsley and, if desired, additional hot sauce.

Nutrition Facts : Calories 551 calories, Fat 34g fat (20g saturated fat), Cholesterol 228mg cholesterol, Sodium 1269mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 1g fiber), Protein 38g protein.

2 cups 2% milk
1 cup half-and-half cream
2 tablespoons Louisiana-style hot sauce
1 tablespoon butter
1 teaspoon ground mustard
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
2 cups finely shredded cheddar cheese
1 cup shredded Gouda or Swiss cheese
1-1/2 cups uncooked elbow macaroni
3/4 pound frozen cooked salad shrimp, thawed
1 cup crumbled blue cheese
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
Additional Louisiana-style hot sauce, optional

TANGY SHRIMP MACARONI SALAD

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Mrs. Alice (Podgie) Meyer. She didn't specify the number of servings this recipe makes. So, I am using guesswork. Chill time is not included in cooking time.

Provided by Sarah_Jayne

Categories     Potluck

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10



Tangy Shrimp Macaroni Salad image

Steps:

  • Cut up shrimp.
  • Toss shrimp,cheese, onion, celery and onion with the macaroni.
  • Blend remaining ingredients and toss with shrimp mixture.
  • Chill before serving.

1 lb shrimp, shelled
1 1/2 cups macaroni, cooked and drained
4 ounces American cheese, cubed
1/2 cup celery, chopped
2 tablespoons onions, chopped
1/4 cup green pepper, chopped
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons vinegar
3/4 teaspoon salt

EMERIL'S SEAFOOD MAC AND CHEESE

This mac and cheese is a fantastic one-dish meal -- it's so rich and creamy and cheesy, all you'll need is a simple green salad to serve alongside, and your menu is set. Lobster works well in this recipe, but if that seems too luxurious, use any combination of seafood you like.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 55m

Number Of Ingredients 11



Emeril's Seafood Mac and Cheese image

Steps:

  • Preheat oven to 400 degrees. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.
  • While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.
  • Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Nutrition Facts : Calories 665 g, Fat 30 g, Fiber 2 g, Protein 40 g

Coarse salt and ground pepper
1 pound elbow macaroni
6 tablespoons butter
1/2 medium onion, finely chopped
1 garlic clove, minced
1/3 cup all-purpose flour (spooned and leveled)
3 cups whole milk
1/8 teaspoon ground nutmeg
1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, or a combination
4 cups (1 pound) mixed grated cheeses, such as Parmesan, cheddar, Swiss, and fontina
1/2 cup panko breadcrumbs

SHRIMP & MACARONI CASSEROLE

Mac and cheese goes upscale in this deliciously cheesy variation. The shrimp gives a unique twist to this popular standard. -Michael Cohen, Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 3 servings.

Number Of Ingredients 11



Shrimp & Macaroni Casserole image

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a small bowl, combine the egg, cream and butter; set aside. Drain macaroni; transfer to another bowl. Add the Parmesan cheese, 1/2 cup mozzarella cheese, garlic, salt, pepper and reserved egg mixture to the macaroni; toss to coat. Stir in shrimp and spinach., Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink and cheese is melted.

Nutrition Facts : Calories 371 calories, Fat 21g fat (12g saturated fat), Cholesterol 175mg cholesterol, Sodium 671mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

1 cup uncooked elbow macaroni
1 egg, beaten
1/4 cup half-and-half cream
2 tablespoons butter, melted
1/2 cup grated Parmesan cheese
3/4 cup shredded part-skim mozzarella cheese, divided
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 pound uncooked shrimp, peeled, deveined and chopped
3/4 cup chopped fresh spinach

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