Bring a pot of water to boil, add some salt and
Elbow Macaroni (3 1/3 cups)
. Cook for about 6 minutes.
While the pasta is cooking, dice the
Celery (2 stalks)
Red Bell Pepper (1/2)
Green Bell Pepper (1/2)
In a pan, add
Cooking Oil (2 Tbsp)
, diced celery, red pepper, green pepper and onion. Cook for 2-3 minutes until tender then remove them from the pan and place them into a bowl.
Once the macaroni is done, rinse under cold water and drain.
In a pot, add 4-5 cups of water,
Garlic (2 Tbsp)
Kosher Salt (to taste)
and bring to boil. Once the water starts to boil, add
Medium Shrimp (1.5 lb)
. Boil for exactly 3 minutes.
After 3 minutes, drain the shrimps and combine with macaroni in a bowl. Add
Mayonnaise (3/4 cup)
Sour Cream (1/2 cup)
. Mix to evenly coat the pasta.
Add the cooked vegetables and mix well before adding
Ground Black Pepper (1/2 Tbsp)
Dried Dill Weed (1/2 tsp)
Dried Chives (1/2 Tbsp)
Dried Parsley (1 tsp)
Coarse Ground Mustard (1/2 tsp)
Smoked Paprika (1/2 tsp)
Garlic Powder (1/2 Tbsp)
Mix well then cover and let it sit in the fridge for at least 4 hours before serving.