Curried Shrimp Salad With Blueberries And Cherries Recipes

CURRIED SHRIMP SALAD

Steps:

• Defrost shrimp according to package directions.
• Drain thoroughly and remove tails.
• Toss shrimp, water chestnuts, celery and onions.
• Mix mayonnaise, soy sauce and curry and pour over shrimp mixture and toss to coat.
• Cover and refrigerate at least 2 hours.
• Serve on fresh, crisp lettuce and sprinkle with almonds.

CURRIED SHRIMP SALAD WITH BLUEBERRIES AND CHERRIES

Steps:

• Combine yogurt, mayonnaise, curry powder, ginger, and salt.
• Add blueberries and cherries and stir.
• Add shrimp.
• Cover and chill for at least 1/2 hour.
• Serve over lettuce or shredded cabbage.

BLUEBERRY SHRIMP SALAD WITH LEMON VINAIGRETTE

Steps:

• Vinaigrette: In a small bowl, whisk together vegetable oil, lemon juice, sugar, salt and cayenne pepper.
• Salad: In a large salad bowl, toss shrimp, blueberries, walnut pieces, edamame and salad greens. Evenly divide onto six plates; drizzle with vinaigrette. Sprinkle cheese around edges of salad.

CURRIED SHRIMP SALAD

Steps:

• Cook the shrimp and rice (not together).
• Chop celery.
• Toast the slivered almonds on a baking sheet in your oven.
• Set aside half the slivered almonds.
• When everything has cooled, mix together and add your dash of garlic salt.
• Refrigerate until serving day (1-2 days later).
• Serve on butter lettuce.
• Sprinkle with reserved slivered almonds.