• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Cashew Curry Shrimp Salad (Gluten Free)

  • 4servings
  • 135minutes
  • 390calories

Add to MenuAdd to Calendar

Source: www.bettycrocker.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B6, B9, H, C, E
MineralsNatrium, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback