50+ Best Sides for Steak
It's that time of year when we love a juicy grilled steak sizzling off the BBQ! Are you...
February 04, 2022
Categories: Salads, Fish/Seafood Salad, Shrimp, more
Cook and drain pasta al dente
Toss with pasta
Add everything but eggs
Season to taste
Fold in eggs gently
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
Tuna Louie Macaroni Salad Replace the shrimp with 8 ounces canned tuna, drained. Use the same dressing and remaining ingredients as listed in the original recipe.
Garlic Bread: Garlic bread is the perfect side dish to pair with this Shrimp Louie Macaroni Salad. It adds a delicious crunch to the meal, and the garlic flavor enhances the taste of the shrimp and other ingredients.
Coleslaw: Coleslaw is a great dish to serve alongside this Shrimp Louie Macaroni Salad. It adds a refreshing and crunchy element to the meal, and the tangy dressing pairs perfectly with the shrimp and other ingredients. Plus, it's a great way to add more vegetables to the meal.
Q: How long should I cook the macaroni?
A: Cook the macaroni until it is al dente, which is usually about 8-10 minutes. Drain the macaroni and rinse with cold water to stop the cooking process.
Q: How do I make macaroni and cheese?
A: To make macaroni and cheese, cook the macaroni until al dente, drain and rinse with cold water. In a saucepan, melt butter and add flour to make a roux. Slowly whisk in milk and seasonings until the sauce is thick and creamy. Add the cooked macaroni and cheese, stirring until the cheese is melted. Serve hot. Enjoy!
The original Shrimp Louie Salad was invented in San Francisco in the early 1900s and was named after Louis Davenport, the owner of Davenport's Cafe.
The salad was a favorite of Hollywood stars such as Clark Gable, Cary Grant, and Rita Hayworth, who were often photographed eating it in the 1940s.