CURRIED SHRIMP & RICE SALAD |
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Impressive salad with a tropical look. Served in a lettuce lined bowl topped with coconut, cashews and chutney. Serves 6 to 8 |
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| 1- 6 oz pkg | Curried rice mix | 1- 170 g | |
| 2 cups | Cooked shrimp, halved lengthwise | 500 mL | |
| 1/2 cup | Green pepper, diced | 125 mL | |
| 1 cup | Celery, finely chopped | 250 mL | |
| 4 slices | Crumbled cooked bacon | 4 slices | |
| 1/2 cup | Whipping cream | 125 mL | |
| 1/2 cup | Mayonnaise | 125 mL | |
| 1 tsp | Curry Powder | 5 mL | |
| Lettuce | |||
| Shredded coconut | |||
| Cashew nuts | |||
| Chutney | |||
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Cook rice mix according to directions. Cool. Reserve 6 shrimp halves for garnish. In a bowl combine the remaining shrimp, rice, celery, green pepper and bacon. Whip cream to soft peaks (tips curl over). Combine with mayonnaise and curry powder. Stir into rice mixture. Cover, chill. To Serve:Turn salad into lettuce lined bowl, top with reserved shrimp. Pass coconut, cashews and chutney. |
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