Best Ever Shrimp Salad
|Elbow macaroni||8 Ounce (Uncooked, 2 Cups)|
|Diced celery||1 Cup (16 tbs)|
|Frozen tiny shrimp||8 Ounce, thawed (1 Package / 1 1/2 Cups)|
|Sour cream||1 Cup (16 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Prepared horseradish||2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Minced onion||2 Tablespoon|
|Tomato||1 Medium, cut into wedges|
Cook macaroni according to package directions; drain.
Combine cooled macaroni, celery and shrimp in large bowl.
Combine sour cream, chili sauce, horseradish, mustard, salt, marjoram and onion in small bowl; whip with wire whisk until well blended and of a creamy consistency.
Pour dressing over macaroni mixture; toss lightly until ingredients are well blended.
Serve on a bed of crisp greens; garnish with tomato wedges.