CHEF JEFF — ONE BYTE AT A TIME: Shrimp-Macaroni Salad

This type of dish would be a picnic favorite.

Shrimp-Macaroni Salad

1 pound small shrimp

8 ounces elbow macaroni

¼ cup chopped green onion

1 green bell pepper, chopped

2 cups chopped celery

1 cup frozen peas, defrosted

1 cup mayonnaise

2 tablespoons, or to taste, fresh lemon juice

½ teaspoon dried dill weed (or ¼ cup minced fresh dill)

1 teaspoon salt

½ teaspoon pepper

Peel, devein shrimp. Chop into bite-size pieces. In pot of boiling salted water, cook macaroni until al dente. Add shrimp; cook until just opaque, about 40 seconds. Drain, rinse in cold water. Drain again. Transfer to bowl; toss with onion, pepper, celery, peas. In bowl, whisk mayo, lemon juice, dill, salt, pepper. Add dressing to pasta mixture; toss well to combine. Chill 30 minutes.

Yield: Serves 4 (main course).

Approximate nutritional analysis per serving: 736 calories, 46 grams fat (6.9 grams saturated), 163 milligrams cholesterol, 26 grams protein, 55 grams carbohydrates, 5.6 grams fiber, 1,611 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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