|Louisiana Seafood Bible, The: Shrimp|
|by Glenda Horst|
There are two thousand species of shrimp in the world, and the majority of the United States population has only just discovered what is now consi...
Results 1 - 10 of 87 for curried shrimp salad
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Mix first 8 ingredients. Chill, then mix peas, rice and shrimp. Refrigerate 6-8 hours. Garnish with toasted almonds if desired.
Early in day: Thaw frozen shrimp. Peel and ... juice, 1 teaspoon salt and curry. Add shrimp and green onions; toss. Serve on lettuce leaves. Makes 4 servings.
Cut shrimp into bite size ... better during that time and salt and lemon flavors will subside some. Lump crabmeat may be substituted for the shrimp. Serves 4.
Add shrimp, onions and ... mix well with salad ingredients. Chill. Serve ... substitute 1 cup raw rice which you then cook for pasta and chicken for shrimp.
Mix all ingredients, using amount of mayonnaise you desire. Chill. Serve on lettuce. NOTE: This is a good sandwich or cocktail cream puff filling.
Heat oil in ... then combine with remaining ingredients, reserving 2 tablespoons of the scallions to garnish the top of the salad. Makes 2 to 4 servings.
Assemble ingredients. Arrange on lettuce leaves. Add garnish.
Combine first five ... Mix well. If needed, thin with the pineapple juice. Fold into the rice and shrimp mixture. Refrigerate for 1 hour before serving.
Toss all ingredients. Shake all ingredients in tightly covered container, chill. Pour over salad when ready to serve.
Cook macaroni al dente. Boil shrimp 2 minutes; clean and cut in half. Mix all above with macaroni and shrimp and place in crock pot. Cook on low for 3 hours.
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