Polynesian Shrimp Salad
Country
Pineapple is one of our state's best-known products. It's delicious paired with shrimp and pasta in this crowd-pleasing salad, which is great for luncheons.
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD:
TIME: Prep: 20 min. + chilling
Ingredients:
1 can (20 ounces) pineapple chunks
2 teaspoons cornstarch
1/2 to 1 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup mayonnaise
1/3 cup sour cream
1 pound cooked medium shrimp, peeled and deveined
2 cups cooked medium pasta shells
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup chopped sweet red pepper
Directions:
Drain pineapple, reserving 3/4 cup juice; set pineapple aside. In a small saucepan, combine the cornstarch, curry powder, salt, pepper and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Stir in mayonnaise and sour cream.
In a large bowl, combine the shrimp, pasta, water chestnuts, red pepper and reserved pineapple. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 6-8 servings.
Nutrition Facts
One serving:(1 cup)
Calories: 248 Fat:10 g Saturated Fat:2 g Cholesterol:
Beth Layman :)
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