Ingredients Jump to Instructions ↓

  1. 1/2 cup reduced-fat mayonnaise or salad dressing

  2. 2 tablespoons lemon juice

  3. 1 tablespoon milk

  4. 1 teaspoon curry powder

  5. 1/8 teaspoon pepper

  6. 1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas

  7. 1 package (12 oz) frozen cooked deveined peeled shrimp, thawed, drained, tail shells removed

  8. 2 medium stalks celery, thinly sliced (3/4 cup)

  9. 1 can (1 3/4 oz) shoestring potatoes (1 1/4 cups)

  10. 1/2 cup cashew halves

  11. 1 head Belgian endive

Instructions Jump to Ingredients ↑

  1. In small bowl, mix all dressing ingredients.

  2. Cook and drain peas as directed on bag. Rinse with cold water; drain. In medium bowl, place shrimp, celery and peas. Add dressing; toss to coat. Cover; refrigerate at least 2 hours to blend flavors.

  3. Just before serving, gently stir shoestring potatoes and cashews into shrimp mixture. Arrange endive leaves, pointed ends out, around edge of medium serving platter or 4 plates. Spoon shrimp mixture into center of platter or divide among 4 plates. Sprinkle with additional cashews and shoestring potatoes if desired.


Send feedback