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Shrimp Macaroni Toss

December 31, 2016 General , , ,



150 g elbow macaroni. cooked
1/4 kg medium shrimps
1 can(439g) Del Monte pineapple tidbits, drained (reserved syrup)
1 stalk celery, sliced


1/4 cup corn oil
1 tsp tbsp calamansi juice
1-1/2 tbsp pineapple syrup
1-1/2 tsp iodized salt
1/4 tsp ground pepper
1 tsp snipped parsley


1. Cook shrimps in remaining pineapple syrup with 1/2 tsp rock salt for 5 minutes.
Peel and dice. Combine with remaining ingredients except dressing and set aside.

2. Combine ingredients for dressing and mix well. Pour over macaroni pineapple mixture.
Chill until ready to serve.