Cashew Curry Shrimp Salad Recipe
Here is an easy and healthy cashew curry shrimp salad recipe just for you. My mother is very sincere about cooking . When we come home during holidays, she generally prepare this dish for lunch. It is very healthy and my whole family enjoys it. You must try this cashew curry shrimp salad recipe.
Ingredients
| Low fat mayonnaise/Salad dressing | 1⁄2 Cup (8 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Milk | 1 Tablespoon | |
| Curry powder | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Frozen sweet peas | 1 Cup (16 tbs) | |
| Frozen cooked deveined peeled shrimp | 12 Ounce (thawed) | |
| Celery stalks | 3⁄4 Cup (12 tbs), thinly sliced (2 medium sized) | |
| Canned shoestring potatoes | 1 3⁄4 Ounce (1 1/4 cups) | |
| Cashew halves | 1⁄2 Cup (8 tbs) | |
| Belgian endive head | 1 |
Directions
1. In small bowl, mix all dressing ingredients.
2. Cook and drain peas as directed on bag. Rinse with cold water; drain. In medium bowl, place shrimp, celery and peas. Add dressing; toss to coat. Cover; refrigerate at least 2 hours to blend flavors.
3. Just before serving, gently stir shoestring potatoes and cashews into shrimp mixture. Arrange endive leaves, pointed ends out, around edge of medium serving platter or 4 plates. Spoon shrimp mixture into center of platter or divide among 4 plates. Sprinkle with additional cashews and shoestring potatoes if desired.
2. Cook and drain peas as directed on bag. Rinse with cold water; drain. In medium bowl, place shrimp, celery and peas. Add dressing; toss to coat. Cover; refrigerate at least 2 hours to blend flavors.
3. Just before serving, gently stir shoestring potatoes and cashews into shrimp mixture. Arrange endive leaves, pointed ends out, around edge of medium serving platter or 4 plates. Spoon shrimp mixture into center of platter or divide among 4 plates. Sprinkle with additional cashews and shoestring potatoes if desired.
Chef
