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Polynesian Shrimp Salad Recipe

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Pineapple is one of our state's best-known products. It's delicious paired with shrimp and pasta in this crowd-pleasing salad, which is great for luncheons.

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Polynesian Shrimp Salad Recipe

Prep: 20 min. + chilling

Yield: 6-8 Servings

20 20

Ingredients

1 can (20 ounces) pineapple chunks
2 teaspoons cornstarch
1/2 to 1 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup mayonnaise
1/3 cup sour cream
1 pound cooked medium shrimp, peeled and deveined
2 cups cooked medium pasta shells
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup chopped sweet red pepper

Directions

Drain pineapple, reserving 3/4 cup juice; set pineapple aside. In a small saucepan, combine the cornstarch, curry powder, salt, pepper and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Stir in mayonnaise and sour cream.
In a large bowl, combine the shrimp, pasta, water chestnuts, red pepper and reserved pineapple. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 248 calories, 10 g fat (2 g saturated fat), 96 mg cholesterol, 179 mg sodium, 25 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as Polynesian Shrimp Salad in Country April/May 2005, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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