Curried Macaroni Salad with Fresh Shrimp
|Salad macaroni||1 Cup (16 tbs), cooked al dente|
|Fresh salad shrimp||1 Cup (16 tbs)|
|Sweet red onion||1 Large, diced|
|Sliced black olives||16 Ounce|
|Cherry tomatoes||3 Cup (48 tbs), halved|
|Mayonnaise||3 Cup (48 tbs) (Best Foods Light)|
|Sweet curry powder||2 Teaspoon (adjust quantity as per taste)|
|Freshly ground pepper||To Taste|
|Butter lettuce||4 (make great serving "dishes" and you can actually eat out of hand this way.)|
Cook macaroni according to package instructions, drain, place in cold water to prevent further cooking.
Add mayonaise and stir until coated. If using curry paste mix some with the mayo to mix evenly.
If using curry powder add 1-2 tsp. stir, taste adjust. Remember the curry flavours will develop in the fridge.
Sometimes I use 1 teaspoon of yellow Thai curry paste, and 1 teaspoon sweet yellow curry powder
Add the chopped onion and sliced olives. Stir. Add freshly ground pepper. I rarely add salt as the mayo and shrimp and olives add enough saltiness for us.
I scoup up this macaroni shrimp salad on washed and dry butter lettuce leaves and arrange on a large platter.
Enjoy this easy Summer meal, or serve as a side dish, perfect for buffet parties, but keep on ice.