Curried Shrimp Salad With Pineapple And Blueberries Food

PINEAPPLE CURRY WITH JUMBO SHRIMPS

Steps:

• In a large pot add the pineapple, coconut cream, curry paste, fish sauce and sugar.
• Cook on medium high heat, but do not boil.
• Add the shrimp and cilantro and simmer until the shrimp turn a bright pink color, about 3 - 5 minutes.
• Serve over top the cellaphane noodles and garnish with fresh basil.

THAI PINEAPPLE SHRIMP CURRY

Steps:

• Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
• Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

CURRIED SHRIMP SALAD

Steps:

• 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.

EASY CURRIED SHRIMP SALAD

Steps:

• Toss the French dressing with the rice in a large bowl.
• Blend the mayonnaise with the onion, curry powder, salt, pepper, and mustard and add to the rice blend.
• Just before serving, take half the shrimp and cut them in half.
• Blend this into the mixture and then add the other shrimp whole (not cut) and gently mix to blend.

CURRIED SHRIMP SALAD

Steps:

• Defrost shrimp according to package directions.
• Drain thoroughly and remove tails.
• Toss shrimp, water chestnuts, celery and onions.
• Mix mayonnaise, soy sauce and curry and pour over shrimp mixture and toss to coat.
• Cover and refrigerate at least 2 hours.
• Serve on fresh, crisp lettuce and sprinkle with almonds.

CURRIED SHRIMP SALAD WITH PINEAPPLE AND BLUEBERRIES

Steps:

• Place all prepared salad ingredients (except lettuce mix or spinach) in a large bowl with a tight-fitting lid. Gently shake/turn upside-down to mix. Refrigerate 4 hours or even overnight. Whisk dressing ingredients in a small bowl until evenly blended. Cover and refrigerate until ready to use. At serving time, evenly divide lettuce or spinach among 6 plates. Drain off any juices that have collected in the shrimp salad bowl. Add just enough dressing to the salad to thoroughly moisten and toss very gently to combine. Spoon shrimp salad evenly over lettuce or spinach. Garnish with chives and serve, passing remaining dressing separately. NOTES - be sure to drain any juices that collect in the bottom of the bowl before adding the dressing or the salad will be watery - DO NOT use frozen blueberries as they are too wet/juicy and will bleed into the salad causing unsightly discolouration - on occasion, I have omitted the lettuce/spinach and served in hollowed-out small pineapple or cantaloupe halves for an attractive luncheon presentation, or simply served in a bowl for brunch, dinner and even picnics and potlucks - have also made with cooked shredded chicken breasts, but do prefer the shrimp

GRILLED PINEAPPLE AND SHRIMP

Steps:

• Heat a grill or large grill pan to medium-high heat.
• Pat the shrimp dry and place in a medium bowl. Add the garlic, shallot, lemon zest, coriander, olive oil, and 1/8 teaspoon salt, then very gently toss to combine. Refrigerate for at least 15 minutes (up to 1 hour) to marinate.
• Using a pair of 12-inch metal skewers, thread 6 of the shrimp on both the tail and "head" side, leaving about 1/2 inch of space between each shrimp. You will end up with a total of 2 sets of skewered shrimp (6 per pair of skewers).
• Place the pineapple on a large plate and drizzle with the chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over.
• Grill the pineapple without moving the spears too much until nicely caramelized grill marks form, 3 to 4 minutes per side. Transfer to a large serving platter and finish seasoning with a touch of salt.
• Grill the skewered shrimp over direct heat until pink and just firm at the thickest part, 2 to 3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!). Carefully remove the shrimp from the hot skewers and arrange them over the grilled pineapple.
• Whisk the coconut milk and honey in a small bowl until the honey is fully dissolved. Drizzle over and around the shrimp and pineapple. Garnish with fresh mint and basil leaves and serve right away.

CALIFORNIA SHRIMP AND PINEAPPLE SALAD

Steps:

• In a large bowl,mix together shrimp, grapes, celery, almonds, water chestnuts,and lichees.
• Gently stir in pineapple.
• Mix together the dressing ingredients.
• Set out 4 serving plates and line with clean lettuce leaves.
• Portion out the salad into mounds atop the lettuce leaves and drizzle with some of the dressing on each.
• Serve remaining dressing on the side.

THAI RED CURRY SHRIMP WITH PINEAPPLE

Steps:

• In a medium skillet or saucepan, heat 1/2 cup of the coconut milk over medium high heat, stirring often, until it starts to thicken and smell fragrant. This usually takes 3 minutes.
• Add the curry paste and cook a minute or two, pressing and stirring it in the milk, to dissolve it. Stir in remaining coconut milk, water, fish sauce, sugar, pineapple and lime juice and bring to a gentle boil. Do not cover. Let cook a couple of minutes, then add shrimp and basil. Let all the flavors simmer for a few minutes. There's lots of liquid, so serve over rice.

CURRIED SHRIMP SALAD WITH BLUEBERRIES AND CHERRIES

Steps:

• Combine yogurt, mayonnaise, curry powder, ginger, and salt.
• Add blueberries and cherries and stir.
• Add shrimp.
• Cover and chill for at least 1/2 hour.
• Serve over lettuce or shredded cabbage.