~Pineapple and Shrimp Macaroni Salad~

~Pineapple and Shrimp Macaroni Salad~

Ingredients: 

• 1 pound pasta, you can use any small pasta, such as bowtie, shells, or elbow but elbow macaroni is a classic choice
• 1 pound shrimp , peeled and deveined
• 1 can (8 ounces) pineapple chunks, drained (Reserves the liquid.)
• ½ cup mayonnaise
• ¼ cup sour cream
• ¼ cup thinly sliced shallots diced
• ¼ cup of chives diced
• ¼ green and/or red peppers diced
• ¼ cup celery diced
• Salt & pepper to taste.

Options:

• Use OLD BAY Seafood Seasoning or Tony Chachere's Creole Seasoning instead of salt and pepper.
• Add peas
• Add corn
• You can use chicken instead of shrimp.

Directions:

• Dice the cooked shrimp (I found that dicing the shrimp prevents people from picking out the shrimp for themselves.)
• Mix the shrimp, pineapple, peppers, shallots, celery, and chives together in a large bowl.
• Whisk together the mayonnaise and sour cream together in a separate bowl and slowly add the reserved pineapple juice until the mayo and sour cream has thinned out a little. You don’t want to make it too thin or it will run off the pasta and shrimp.
• Season to taste, refrigerate before serving.

*****

Because this dish contains mayonnaise, it should be kept cool to keep it from spoiling. When bring mayo to a picnic I always worry about the mayo going bad, I found this nice two quart insulated bowl that you put in the refrigerator before and it will keep the food cool.