Print Recipe

Seafood Salad



  • 5 pounds frozen, cooked shrimp
  • 2 quarts French dressing
  • 8 packages macaroni rings, cooked
  • 3 quarts Miracle Whip or mayonnaise
  • 4 cans peas
  • 4 dozen hard-cooked eggs, chopped
  • 4 onions, grated
  • 4 green bell peppers, chopped
  • 4 small jars pimiento
  • 16 carrots, grated
  • 4 bunches celery, chopped
  • 8 large cans tuna
  • Salt


  1. Marinate shrimp in French Dressing overnight.
  2. Mix mayonnaise with macaroni rings after they are cooked and let stand together refrigerated for a while.
  3. Mix in remaining ingredients.
  4. Refrigerate.

Serves 150.


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