Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Bush's, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, layered popcorn shrimp taco salad, Libby, McCormick spices, Morton salt, Ortega, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, seapak shrimp, slow cooker, Thorn Apple Valley, Toll House, Tostito's, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
The other day my gal pal Sally sauntered over from across the street to share with me all the details of her sister’s bridal shower. When she got to the food my ears perked up like a French poodle’s because I love food! Especially, party food. So anyway, Sally starts telling me about this taco salad that was at the party. Yeah, okay, taco salad is good but it’s pretty common, you know? Well, folks, this taco salad had a twist…a seafood twist. It was a layered popcorn shrimp taco salad. Sally said that it was a major hit and very tasty.
You know me, I had to seek out this recipe and make it for myself. Of course, I had to wait for a day that my littlest herd member wasn’t going to be home because he is allergic to shellfish. Poor guy! He had a hamburger with grandma so all was well with the world in the end 🙂
Recipe and photo courtesy of Mom On Timeout.
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