Curried Shrimp Salad With Pineapple And Blueberries Recipes

SHRIMP & PINEAPPLE RICE SALAD

Steps:

• Toss all ingredients except dressing in large bowl.
• Add dressing; mix lightly. Cover.
• Refrigerate several hours or until chilled.

CURRIED SHRIMP SALAD

Steps:

• In a bowl, combine the shrimp, water chestnuts, celery and onions. In a small bowl, combine the Miracle Whip, soy sauce and curry powder. Stir into shrimp mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl. Sprinkle;with almonds.

CURRIED SHRIMP SALAD WITH PINEAPPLE AND BLUEBERRIES

Steps:

• Place all prepared salad ingredients (except lettuce mix or spinach) in a large bowl with a tight-fitting lid. Gently shake/turn upside-down to mix. Refrigerate 4 hours or even overnight. Whisk dressing ingredients in a small bowl until evenly blended. Cover and refrigerate until ready to use. At serving time, evenly divide lettuce or spinach among 6 plates. Drain off any juices that have collected in the shrimp salad bowl. Add just enough dressing to the salad to thoroughly moisten and toss very gently to combine. Spoon shrimp salad evenly over lettuce or spinach. Garnish with chives and serve, passing remaining dressing separately. NOTES - be sure to drain any juices that collect in the bottom of the bowl before adding the dressing or the salad will be watery - DO NOT use frozen blueberries as they are too wet/juicy and will bleed into the salad causing unsightly discolouration - on occasion, I have omitted the lettuce/spinach and served in hollowed-out small pineapple or cantaloupe halves for an attractive luncheon presentation, or simply served in a bowl for brunch, dinner and even picnics and potlucks - have also made with cooked shredded chicken breasts, but do prefer the shrimp

CURRIED PINEAPPLE TURKEY SALAD

Steps:

• Drain pineapple, reserving 2 tablespoons juice. In a large bowl, combine the pineapple, turkey, celery, raisins and onion. In a small bowl, combine the mayonnaise, mustard, curry, salt, pepper and reserved pineapple juice. Stir into turkey mixture. , Cover and refrigerate until serving. Spoon onto lettuce-lined plates; top with grapes and almonds.

SHRIMP AND RICE SALAD WITH PINEAPPLE VINAIGRETTE

Steps:

• To make the vinaigrette, process all the vinaigrette ingredients in a blender until smooth. Set aside.
• To make the salad, heat the basil oil over high heat and add the shrimp. Season with salt and saute until the shrimp just turn pink, about 3 minutes. Set aside to cool.
• When ready to serve, combine the vinaigrette, shrimp, rice, scallions, basil and mint and toss. Garnish with cashews and serve.

CREAMY CURRIED SHRIMP WITH GRILLED PINEAPPLE

Steps:

• Grill the pineapple rings over medium heat for 5 to 7 minutes each, or until they have grill marks. Remove from heat and cut each ring into approximately 5 wedges.
• In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook 2 to 3 minutes, stirring continuously. Pour in the coconut milk and milk. Continue stirring until thickened. Mix in curry powder, salt and pepper. Remove from heat and place shrimp into the mixture.
• Arrange the pineapple wedges on a medium serving platter. Skewer each piece of shrimp with a toothpick, then insert the toothpicks into the pineapple wedges.

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.

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.