Polynesian Shrimp Bowl Recipe
Ingredients
| Pineapple chunks | 1 15 1/4 Ounce | |
| Cornstarch | 2 Teaspoon | |
| Curry powder | 1 1/2 Teaspoon | |
| Lemon juice | 2 Teaspoon | |
| 1/3 cup mayonnaise or salad dressing | ||
| Dairy sour cream | 1/3 Cup (16 tbs) | |
| 2 cups medium noodles, cooked, drained, and chilled | ||
| 2 4 1/2-ounce cans shrimp, rinsed and drained | ||
| Water chestnuts | 1/2 Cup (16 tbs), sliced | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
Directions
Drain pineapple, reserving juice.
Set pineapple aside.
To make curry dressing; in small saucepan combine cornstarch, curry powder, reserved pineapple juice, and 1/4 teaspoon salt.
Cook and stir over medium heat till thick and bubbly; stir in lemon juice.
Cool.
Blend in mayonnaise and sour cream.
In salad bowl combine pineapple chunks, noodles, shrimp, water chestnuts, and green pepper.
Pour on curry dressing; toss gently to coat.
Chill thoroughly.
Set pineapple aside.
To make curry dressing; in small saucepan combine cornstarch, curry powder, reserved pineapple juice, and 1/4 teaspoon salt.
Cook and stir over medium heat till thick and bubbly; stir in lemon juice.
Cool.
Blend in mayonnaise and sour cream.
In salad bowl combine pineapple chunks, noodles, shrimp, water chestnuts, and green pepper.
Pour on curry dressing; toss gently to coat.
Chill thoroughly.
Chef
