Add more curry if you would like a spicier flavor for this salad. -Jean Pare`, Vermilion, Alberta
- 2 cans (6 ounces each) small shrimp, rinsed and drained
- 2 cups chopped celery
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 cup bean sprouts
- 2 green onions, sliced
- 1/4 cup Miracle Whip
- 1/4 teaspoon curry powder
- 1/8 teaspoon salt
- In a large bowl, combine the shrimp, celery, water chestnuts, bean sprouts and onions. In a small bowl, combine the Miracle Whip, curry powder and salt; mix well. Stir into shrimp mixture; toss to coat. Yield: 4 servings.
Originally published as Polynesian Shrimp Salad in Taste of Home August/September 2000, p57
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