Receta Gluten Free Retro Shrimp and Macaroni Salad
Today I’m participating in a blog hop called “Food From Fiction” and we’re sharing dishes inspired by our favorite books. My recipe, Gluten Free Retro Shrimp and Macaroni Salad, is also inspired by a recent trip to Savannah, Georgia. When I came back, I read Midnight in the Garden of Good and Evil based on events that happened there in 1980. While the people in the story spend a great deal of time drinking cocktails and going to bars and restaurants, not many dishes are mentioned except for fried chicken. I found this surprising since I ate many a terrific meal in Savannah. Maybe the author, John Berendt, isn’t as obsessed about food as I am.
However, he does mention one dish by name – shrimp salad. “At this very moment, both he and the girl are in the kitchen helping make shrimp salad for forty polka dancers.” He refers to young man who would soon be murdered. Or was it self-defense? Well, if you haven’t read Midnight in the Garden of Good and Evil (or seen the wonderful movie starring Kevin Spacey and directed by Clint Eastwood) I won’t spoil it for you!
The book takes place in 1980. Since the South moves at a slower pace than the rest of the country, I imagined the shrimp salad to have a retro feel to it. Doing a little research I found a recipe for Retro Shrimp and Macraroni Salad from Linda Cicero of the Seattle Times. I’ve updated it to make it gluten free and to use more contemporary ingredients like Meyer lemon infused olive oil, white pepper, and sea salt. However, for my Gluten Free Retro Shrimp and Macaroni Salad, I kept the classic peas, mayonnaise, and of course, the baby shrimp you get out of a can.
If you’re planning to visit Savannah, make sure you read Midnight in the Garden of Good and Evil before you go and hit up some of the bars like the 17hundred90 that are mentioned in the book. For more suggestions, see my story at Mode.com - A Romantic Getaway to Savannah, Georgia. Until then, enjoy a bite of Gluten Free Retro Shrimp and Macaroni Salad and imagine you’re there!
Gluten Free Retro Shrimp and Macaroni Salad
Based on the recipe by Linda Cicero of the Seattle Times
Ingredients
- 4 (4 ounce) cans baby shrimp, drained
- 8 ounces gluten free elbow or shell macaroni
- 1/4 cup diced red onion
- 1 1/2 cups diced red bell pepper
- 1 1/2 cups diced celery
- 1 cup frozen peas, defrosted
- 1 cup lite mayonnaise
- 1 tablespoon Meyer lemon infused olive oil
- 1 tablespoon lemon juice
- 1/4 cup minced fresh dill
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
- Iceberg lettuce leaves, for serving
Directions
Cook gluten free macaroni in heavily salted water until al dente. Drain, rinse with cool water until pasta has cooled down, and transfer to a large bowl.
Gently toss pasta with shrimp, onion, red pepper, celery and peas.
In a small bowl mix the mayonnaise, olive oil, lemon juice, dill, salt and pepper.
Add the dressing to the pasta, shrimp, and vegetable mixture. Gently toss to combine thoroughly.
Place bowl in the refrigerator for 30 minutes to an hour to chill.
Serve on iceberg lettuce leaves for a retro touch!
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
Servings: Makes 4 to 6 main-course servings or 8 to 10 side-dish servings
Don’t forget to visit the next recipe in the Food From Fiction blog hop!