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Curried Shrimp & Shell Salad

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  Mayonnaise 60 Milliliter (Nonfat Or Reduced Calorie)
  Dijon mustard 15 Milliliter (1 Tablespoon)
  Lemon peel 1⁄2 Teaspoon, grated
  Lemon juice 1 1⁄2 Milliliter (1 Tablespoon)
  Dried dill weed 1 Teaspoon
  Honey 1 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dried pasta 2 Ounce (55 Gram)
  Shrimp 12 Ounce (340 Gram)
  Chopped cucumber 1 Cup (16 tbs) (145 Gram)
  Sun dried tomatoes 5 Tablespoon, drained and chopped (Packed In Oil)
  Salt To Taste
  Butter lettuce leaves 8 Large, crisped and rinsed
  Lemon wedges 2

1. To prepare curry dressing, in a small nonmetal bowl, combine mayonnaise, mustard, lemon peel, lemon juice, dill weed, honey, curry powder, and pepper. Mix until blended; cover and refrigerate for up to 1 hour.
2. Bring 4 cups (950 ml) water to a boil in a 3- to 4-quart (2.8- to 3.8-liter) pan over medium-high heat. Stir in pasta and cook just until tender to bite (8 to 10 minutes); or cook according to package directions. Drain, rinse with cold water until cool, and drain well.
3. Transfer pasta to a large nonmetal bowl. Add shrimp, cucumber, and sun-dried tomatoes; stir dressing and add to bowl. Mix thoroughly but gently. Season to taste with salt. Cover and refrigerate at least 30 minutes or for up to 4 hours; stir occasionally to mix.
4. Place lettuce on 4 individual plates. Spoon pasta mixture onto lettuce. Offer lemon to add to taste.

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Curried Shrimp & Shell Salad Recipe