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Polynesian Shrimp Bowl Recipe
|Canned pineapple chunks||15 1⁄4 Ounce (1 Can)|
|Curry powder||1 1⁄2 Teaspoon|
|Lemon juice||2 Teaspoon|
|Mayonnaise/Salad dressing||1⁄3 Cup (5.33 tbs)|
|Dairy sour cream||1⁄3 Cup (5.33 tbs)|
|Noodles||2 Cup (32 tbs), cooked, drained chilled|
|Canned shrimp||9 Ounce, drained, rinsed (2 Can)|
|Sliced water chestnuts||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2086 Calories from Fat 766
% Daily Value*
Total Fat 86 g132.6%
Saturated Fat 16.9 g84.5%
Trans Fat 0.1 g
Cholesterol 280.4 mg
Sodium 504.6 mg21%
Total Carbohydrates 240 g80%
Dietary Fiber 14.7 g58.8%
Sugars 54.2 g
Protein 88 g176.3%
Vitamin A 15.6% Vitamin C 56.4%
Calcium 20.3% Iron 40.8%
*Based on a 2000 Calorie diet
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.
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.