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Ingredientes
- 4 c. cooked, liquid removed & cooled elbow macaroni
- 2 c. sm. shrimp, cooked, peeled & deveined
- 4 hard-boiled Large eggs
- 1/2 med. minced onion
- 3 dashes celery seed
- 1/2 c. minced olives
- 1/2 c. minced dill pickle
- 1 c. mayonnaise
- 2 tbsp. extra virgin olive oil
- 2 teaspoon warm sauce
- 1 teaspoon fresh lemon juice
- 2 teaspoon Worcestershire sauce
- 1 tbsp. mustard
- 1/2 c. ketchup
- Salt & pepper to taste
Direcciones
- In a large mixing bowl mix Large eggs, onion, celery, olives and pickle. Add in shrimp and macaroni and toss lightly. In a small bowl, whisk together remaining ingredients. Pour sauce over macaroni mix and mix well. Cover and marinate for 2 hrs in refrigerator. Serve on bed of lettuce. 6 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 12 servings | |
| Calories 610 | |
| Calories from Fat 270 | 44% |
| Total Fat 30.38g | 38% |
| Saturated Fat 4.58g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 375mg | 16% |
| Potassium 337mg | 10% |
| Total Carbs 63.11g | 17% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.2g | 3% |
| Protein 20.7g | 33% |
