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Curried Shrimp Salad Recipe

Photo by: Taste of Home

The recipe is easy to prepare and tastes great as a main dish. The water chestnuts and celery give it just enough crunch.

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4 Servings
Prep: 10 min. + chilling

Ingredients

1 pound cooked large shrimp, peeled and deveined
1 can (8 ounces) sliced water chestnuts, drained
1 celery rib, thinly sliced
2 green onions, thinly sliced
3/4 cup Miracle Whip
2 tablespoons soy sauce
1/2 teaspoon curry powder
Leaf lettuce
1/4 cup slivered almonds, toasted

Directions

In a bowl, combine the shrimp, water chestnuts, celery and onions. In a small bowl, combine the Miracle Whip, soy sauce and curry powder. Stir into shrimp mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl. Sprinkle;with almonds. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 491 calories, 38 g fat (5 g saturated fat), 236 mg cholesterol, 955 mg sodium, 10 g carbohydrate, 3 g fiber, 27 g protein.

Curried Shrimp Salad published in Country February/March 2002, p51