Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
| Salad | not in our table | 0 |
| Sauce | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups cooked shrimp (I use a 12 oz. package of the small frozen shrimp)
- 1 cup diced celery
- 4 hard-boiled eggs, chopped (reserve small amount for topping salad)
- ¼ cup sliced green onions (use onion & tops)
- ¼ cup chopped dill pickle
- 1 cup mayo or Miracle Whip
- 2 Tbsp chili sauce
- 2 tsp prepared horseradish
- 1 tsp salt
- 1 x 8 oz box small shell pasta
Directions
Cook pasta and set aside.
Combine shrimp, celery, eggs, green onions, and dill pickle in a large bowl.
Blend mayo, chili sauce, horseradish, and salt.
Add mayo mixture to shrimp mixture; toss to coat.
Add cooked pasta; toss to coat.
Sprinkle the top with reserved chopped eggs.
Refrigerate and enjoy! :)
Category:Pressure Cooker Recipes
Category:Shrimp Recipes
Category:Pasta Salad Recipes
Category:Seafood Salad Recipes