Makes 10-12 servings
1 Large bag of corkscrew noodles
3 pounds large cooked shrimp, tails off
10 cans of medium deveined shrimp
( I like Orleans brand)
1 pint Hellmans mayonnaise
1 pint Miracle Whip
1 pint sour cream
Sugar, to taste (about a teaspoon)
Salt, to taste
Pepper, to taste
1 large yellow onion, chopped
1 envelope Good Seasons Italian Dressing Mix
Mustard sauce, optional
Cocktail sauce, optional



Cook the noodles until they are firm, a little longer than al dente. While the noodles are cooking, open the cans of shrimp and drain in a colander. In a medium bowl, mix together the Hellmans Mayonnaise, Miracle Whip and sour cream, reserving about 3 Tablespoons of the mixture for just prior to serving. Add a pinch of sugar to pique the flavors; add salt and pepper to taste. To this, add sparingly some of the Good Seasons Italian Dressing Mix. Remember, you can always add more but it's difficult to take out if you overdo it!

When the noodles are done, drain them and rinse with warm water. The noodles should be warm when you add the mayonnaise mixture because it will add a richer flavor. Put the noodles in a very large bowl. ( I use a roasting pan so I have enough room to mix well). Sprinkle half of the chopped onion over noodles, and then start adding the mayonnaise mixture until the noodles are well covered. Add the shrimp and the remaining onion; mix well. Now taste. If you prepare the salad the day before you're serving it, the flavors will deepen.

When you are satisfied with the flavor, add the leftover mayonnaise mixture and toss. The final salad should be the consistency of potato salad. When it comes time to serve it, I like to dribble a little mustard sauce and cocktail sauce over the top of mine. Serve with a bed of salad greens or tomato wedges.

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