Food & Drink

Mrs. Julian’s Shrimp Salad

In Heirloom Cooking with the Brass Sisters, Marilynn and Sheila Brass offer up their most cherished recipes, collected from family members, handwritten notes, and assorted cookbook manuscripts. Here’s a two-step, quick and simple weekday pasta recipe from a 1920s manuscript of a cookbook from a grand home cook named Mrs. Julian.

Photograph © 2008 Andy Ryan

Photograph © 2008 Andy Ryan

Mrs. Julian’s Shrimp Salad

Serves 8

  • 3 cups cooked macaroni, cooled
  • 3 cups cooked shrimp, cut into ½-inch dice
  • ½ cup finely chopped onion
  • 1 cup chopped celery
  • 1 cup chopped pimento
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • 3 large eggs, hard-cooked and coarsely chopped
  • ¾ cup mayonnaise

1. In a large bowl, combine macaroni, shrimp, onion, celery, pimento, parsley, salt, pepper, and eggs.

2. Add mayonnaise and toss until all of the ingredients are well coated. Chill before serving. Store leftovers in a covered container in the refrigerator.

Heirloom Cooking with the Brass Sisters

Marilynn and Sheila Brass have spent a lifetime collecting vintage handwritten cookbooks and living recipes, and in this book they skillfully update 135 of the very best. The result is a timeless collection of heirloom dishes updated for the modern kitchen.

For more recipes like this one, make sure to check out Heirloom Cooking with the Brass Sisters by Marilynn Brass and Sheila Brass—just $2.99 this month!

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