Family Favorite Shrimp and Macaroni Salad

Ingredients

• 1 cup Dreamfields macaroni or whole wheat macaroni
• 2 cups thawed frozen precooked shrimp, cut in 1/2" pieces
• 1 cup diced celery
• 1/4 cup sliced green onions
• Salt and pepper to taste
• 2/3 cup mayo
• 1 T reduced shrimp "juice"
• 1 tsp. fresh lemon juice
• 1/2 tsp. whole celery seed

Directions

1. Defrost the shrimp in the refrigerator overnight, leaving it sealed in its bag so the liquid is easy to save once you open it. If you’re short on time, set the bag in a bowl of barely warm water to thaw.
2. Pour off the shrimp liquid and set it aside, then drain the shrimp thoroughly. If the shrimp are very wet, blot them with a paper towel.
3. Transfer the reserved shrimp liquid to a small saucepan and let it simmer until it has cooked down by at least half. This gives you a more concentrated shrimp flavor and cooks off extra water.
4. Bring a large pot of salted water to a boil and cook the macaroni for about 9-10 minutes, until it is tender with just a little bite left. Don’t let it go too far.
5. Drain the macaroni and let it cool. Skip the rinse.
6. As the macaroni cooks, cut up the shrimp, celery, and green onions, then place them in a bowl with a snap-on lid.
7. Stir the dressing ingredients together.
8. Once the macaroni has cooled, add it to the shrimp mixture and combine. Fold in the dressing gently, using less if you like a drier salad.
9. Taste and add salt and pepper as needed.
10. Chill the salad for a few hours before serving for the best texture and flavor. Store leftovers in the refrigerator for a few days.