–shrimp (frozen, one-half package, deveined, tail-off)
–sweet pickle relish
–onion (one-half, small)
–Bartlett potatoes (4, small)
–black olives (1 small can)
–tomato (1, medium, chopped)
–broccoli (1 small head)
–salt and pepper
1 – Pour half of the package of shrimp into a large, wide-mouthed, baking dish. Add 1 inch of water. Microwave on high for 2 minutes. Drain and cool in the refrigerator.
2 – Place about one-half cup of mayonnaise in a small mixing bowl. Add 2 tablespoons of sweet pickle relish. Chop, in fine pieces, one half of an onion; then add to the bowl. Season with 1 squirt of lemon juice, salt, and pepper. Stir well. Let sit in the refrigerator to season.
3 – Wash and scrub the potatoes. Chop into 1-inch pieces. Place in a covered baking dish with 1 inch of water. Season with salt, pepper, paprika, and olive oil. Microwave on high for 15 minutes. When finished, keep covered to preserve warmth.
4 – Cut florets and stems from the stalk of broccoli, and discard the stalk. Arrange in a covered baking dish. Season with salt, pepper, and olive oil. Chop a tomato, season with salt, pepper, and garlic salt, and add to the baking dish. Also add 1 small can of sliced black olives. Microwave on high for 4 minutes.
5 – Serve the shrimp cold, with the tartar sauce. Serve the hot potatoes and broccoli casserole as sides.
–broccoli recipe adapted from Italian Family Cooking (Edward Giobbi, author); other recipes original.