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Welcome to the Local Cuisine page! Every month we will feature a recipe
for a typical Aruban dish or delicacy. You can print out this page and start
up your own Aruban recipe book! If you're interested, you can also check out some
of the experts on Aruban cuisine.
....
This Month's Recipe:
Shrimp, Tuna and Macaroni
Salad
By Lee Sack.
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Lee and Bob Sack, New
York have been visiting Aruba for over 30 years. An excellent cook and creative
party giver, Lee's recipes run the gamut from her Hungarian ancestry to today's
contemporary cooking. Reprinted
with kind permission from "Aruba Cooks" by Linda H. Shapiro,
published in 1997, page 56. Pierre Corneillestraat 1, Oranjestad, Aruba, Dutch Caribbean. |
This book is available for purchase from the Aruba Gastronomic
Association (AGA). Click
here for more information |
Serves 8
Ingredients:
- 1 1/2 cups uncooked macaroni
- 1 tablespoon lemon juice
- 1-4 ounce can small shrimp, drained
- 1-7 ounce can tuna fish, drained
- 3 large hard boiled eggs, chopped
- 3/4 cup diced celery
- 2 medium kosher-style dill pickles, chopped
- 1/4 cup green an/or red bell pepper, diced
- 2 medium carrots, grated
- 1 small onion, minced
- 3/4 cup mayonnaise
- 1 tablespoon sour cream
- 1/2 teaspoon Coleman's English Dry Musterd
At least 4 hours before serving, cook
macaroni according to directions. Drain. Place in large bowl and sprinkle with lemon
juice. Add shrimp, tuna fish, eggs, celery, pickles, bell pepper, carrots and onion. Mix
well. Stir mayonnaise, sour cream and musterd in small bowl and pour over salad. Mix
thoroughly. Chill.
Note: Third egg may be sliced and used for garnish, if desired.
Bon Appetit!
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