In the dead heat of summer, I am all for keeping the kitchen cool, and keeping me in it less and less. Even though I love to cook, it’s simply just not as fun when your kitchen is hotter than it is outside. When it’s like that, I want in and I want out. End of story. So it’s no surprise that salads pop up often in the O’Malley household during the summer, as they’re a quick and easy way to beat the heat.
Although I like Paula Deen just fine, I make very few of her recipes. With each one containing either a whole stick of butter (or more!) or a cup of mayonnaise, they’re just not something that is going to go into our regular rotation any time soon. Once in awhile, sure, and when I spied a new recipe for Shrimp Salad in her magazine, it was one of those days. True to form, this recipe had the requisite cup of mayonnaise, in addition to a cup of sour cream, but since I always use light mayo, and the recipe served 8-10 easily, I let it slide.
With the exception of boiling the water for your pasta (and now we all know to use cold water to start the pot!), you can keep the kitchen cool and your time in it minimal. Although I like this Shrimp Salad recipe better, and this one too, it was still good and hit the spot.
Recipe courtesy of Paula Deen’s magazine
1 cup sour cream
1 cup mayonnaise (I used light mayo)
1/2 cup minced onion
1/4 cup minced celery
3 tablespoons ketchup
4 teaspoons fresh lemon juice
3 teaspoons horseradish
1 teaspoon salt
3/4 teaspoon ground black pepper (I used a little less)
1-1/2 pounds medium shrimp, cooked, peeled and deveined
1 (16-ounce) box macaroni noodles, cooked and drained
In a large bowl, combine sour cream, mayonnaise, onion, celery, ketchup, lemon juice, horseradish, salt and pepper. Stir in the shrimp and macaroni noodles. Cover, and chill for at least 4 hours before serving.