Sadie's Shrimp Salad

This big-batch Cajun shrimp salad is the kind of recipe that feeds the whole reunion and still has folks scraping the bowl. Four pounds of boiled shrimp get tossed with elbow macaroni, two dozen chopped hard-boiled eggs, black olives, dill pickles, and a generous amount of finely diced onion and celery for crunch.

The beauty here is in the proportions. That high ratio of shrimp to pasta means every forkful actually tastes like shrimp, not filler. The dill pickles and olives add a briny, tangy bite that cuts through the richness of the eggs and dressing.

Make this the morning before your event and let it chill for at least two hours so the flavors meld together. Cold pasta salads always taste better after resting.

Kitchen Tips

• Cook your macaroni just until al dente. It will soften further as it sits in the dressing, and mushy pasta ruins the texture.
• Peel shrimp while still warm. They release from the shell much more easily before they cool down completely.
• Chop the eggs after they’ve fully cooled so you get clean, distinct pieces rather than a crumbly mess.
• Fold ingredients together gently. Aggressive stirring breaks the shrimp and turns the eggs to paste.

Variations

• Swap elbow macaroni for rotini or shell pasta, which hold dressing in their curves.
• Add a handful of diced bell pepper for color and a sweet crunch.
• For extra Cajun heat, stir a few dashes of hot sauce or a pinch of cayenne into the dressing.