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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. Cashew Curry Shrimp Salad picture

Summary

Preparation Time15 MinCooking Time2 Hr 15 Min

Ready In2 Hr 30 MinDifficulty LevelMedium

Health IndexAverageServings4

CuisineAmericanCourseMain Dish

TasteSourFeelSmooth

MethodStir FrySpecialityHolidays

Main IngredientMilk ProductInterest GroupHealthy

Ingredients

Curry Dressing

1/2 cup reduced-fat mayonnaise or salad dressing

2 tablespoons lemon juice

1 tablespoon milk

1 teaspoon curry powder

1/8 teaspoon pepper

Salad

1 cup frozen sweet peas

1 package (12 oz) frozen cooked deveined peeled shrimp, thawed, drained, tail shells removed

2 medium stalks celery, thinly sliced (3/4 cup)

1 can (1.75 oz) shoestring potatoes (1 1/4 cups)

1/2 cup cashew halves

1 head Belgian endive

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.