Impressive salad with a tropical look. Served in a lettuce lined bowl topped with coconut, cashews and chutney.  Serves 6 to 8

1- 6 oz pkg  Curried rice mix 1- 170 g 
2 cups Cooked shrimp, halved lengthwise 500 mL
1/2 cup Green pepper, diced 125 mL
1 cup Celery, finely chopped 250 mL
4 slices Crumbled cooked bacon 4 slices
1/2 cup Whipping cream 125 mL
1/2 cup Mayonnaise 125 mL
1 tsp Curry Powder 5 mL
Shredded coconut
Cashew nuts

Cook rice mix according to directions. Cool.

Reserve 6 shrimp halves for garnish.

In a bowl combine the remaining shrimp, rice, celery, green pepper and bacon. Whip cream to soft peaks (tips curl over). Combine with mayonnaise and curry powder. Stir into rice mixture. Cover, chill.

To Serve:Turn salad into lettuce lined bowl, top with reserved shrimp. Pass coconut, cashews and chutney.

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