VERIFIED BY Taste of Home Test Kitchen
- 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
- 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.
Originally published as Polynesian Shrimp Salad in Country April/May 2005, p49
Reviews forPasta and Shrimp Salad
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jun. 10, 2012
"Except for the curry powder and the bell pepper I don't care what color. I used cumin and little old bay and for the pepper I use mild red chili pepper and Sweet cubanelle pepper"