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Curried Macaroni Salad with Fresh Shrimp Recipe
|Salad macaroni||1 Cup (16 tbs), cooked al dente|
|Fresh salad shrimp||1 Cup (16 tbs)|
|Sweet red onion||1 Large, diced|
|Sliced black olives||16 Ounce|
|Cherry tomatoes||3 Cup (48 tbs), halved|
|Mayonnaise||3 Cup (48 tbs) (Best Foods Light)|
|Sweet curry powder||2 Teaspoon (adjust quantity as per taste)|
|Freshly ground pepper||To Taste|
|Butter lettuce||4 (make great serving "dishes" and you can actually eat out of hand this way.)|
Calories 591 Calories from Fat 444
% Daily Value*
Total Fat 50 g77.1%
Saturated Fat 4.1 g20.3%
Trans Fat 0 g
Cholesterol 69.7 mg23.2%
Sodium 645.3 mg26.9%
Total Carbohydrates 25 g8.4%
Dietary Fiber 2.8 g11.3%
Sugars 5.3 g
Protein 9 g18.5%
Vitamin A 20.7% Vitamin C 24.4%
Calcium 6.8% Iron 12.6%
*Based on a 2000 Calorie diet
Add mayonaise and stir until coated. If using curry paste mix some with the mayo to mix evenly.
If using curry powder add 1-2 tsp. stir, taste adjust. Remember the curry flavours will develop in the fridge.
Sometimes I use 1 teaspoon of yellow Thai curry paste, and 1 teaspoon sweet yellow curry powder
Add the chopped onion and sliced olives. Stir. Add freshly ground pepper. I rarely add salt as the mayo and shrimp and olives add enough saltiness for us.
I scoup up this macaroni shrimp salad on washed and dry butter lettuce leaves and arrange on a large platter.
Enjoy this easy Summer meal, or serve as a side dish, perfect for buffet parties, but keep on ice.