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Curried Macaroni Salad with Fresh Shrimp Recipe

The combination of curry and sweet shrimp make this a very yummy pasta salad. Curried Macaroni Salad with Fresh Shrimp picture

Summary

Preparation Time15 MinCooking Time10 Min

Ready In25 MinHealth IndexAverage

Servings12CuisineAmerican

CourseSide DishTasteSavour

FeelCreamyDishSalad

Main IngredientPastaInterest GroupEveryday, Party

Recipe Story

This time of year we can get those little pink salad shrimp fresh. The flavour is so sweet and wonderful-nothing like the canned or frozen stuff. One of our favourites is a curry Macaroni Salad I make. The key is to have a mild sweet or seafood type curry. The one I use is from Somboon in Thailand where they make the best curried crab in the world. You don't want a harsh, hot, or bitter curry so taste your curry first. Another one that works is to buy those Indian sweet curry pastes and mix it in with the mayo first. If serving for a large group go ahead and add the tomatoes when making. But I usually make the salad a couple of days ahead and let it develop the flavours and add the tomatoes and shrimp to small portions of the salad when served.

Ingredients

	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
	Salt	To Taste
	Butter lettuce	4 (make great serving "dishes" and you can actually eat out of hand this way.)

Nutrition Facts

Serving size

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

Directions

Cook macaroni according to package instructions, drain, place in cold water to prevent further cooking.

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.