Creamy Shrimp & Macaroni Salad

Ingredients:

• 8 oz Arrezzio® Classic Elbow Macaroni – SUPC: 5204544
• 1 TBLS Onion or Shallot, diced finely
• 2/3 Cup Celery, diced finely
• ½ cup Red Pepper, diced finely
• 1 lb. Portico® Classic Shrimp, White P&D Tail-off 71/90, Cooked – SUPC: 5105044
• Fully thawed, rinsed & patted dry
• 1 Cup Mayonnaise
• ½ Cup Sour Cream
• 2 TBLS Lemon Juice, freshly squeezed
• 1 TBLS White Wine Vinegar or Lemon White Balsamic
• 2 TBLS Sweet Relish
• 2 TBLS Dill, fresh; minced finely
• 1 tsp Dijon Mustard
• 2 tsp Sugar
• ¼ tsp Garlic, granulated
• ¼ tsp Old Bay Seasoning
• Dash white pepper, ground
• Dash of Cayenne, if desired
• Salt & Pepper to Taste

Directions:

1. Cook Arrezzio Macaroni to al dente according to manufacturer’s instructions (about 6 minutes). Rinse under cold water, drain, dress, and refrigerate to cool to <41F
2. If using raw shrimp – Bring a pot of water to a low boil. (You may wish to add aromatics, lemon, or seasonings to the water) Poach the uncooked shrimp for about 5 minutes until pink and opaque, or >145F. Place cooked shrimp in a single layer on a sheet tray, then place under refrigeration, to cool to <41F.
3. Combine all dressing ingredients in a small bowl. Set aside.
4. Place fully cooked and cooled shrimp, onion, celery, and peppers into a large bowl.  Add the cooled elbow macaroni and toss with the dressing.
5. Refrigerate for at least a minimum of 30 minutes before serving, to allow flavors to blend.
6. Portion as needed for service. Garnish with fresh dill and/or a squeeze of lemon, if desired.