Curry Shrimp Pasta Salad Food

AUTHENTIC AND EASY SHRIMP CURRY

Steps:

• Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
• Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

CITRUS SHRIMP SALAD

Steps:

• For the dressing: Cut the top and bottom from an orange so it sits flat. Working from the top down, cut away the peel and pith to expose the flesh. Cut out the orange segments, leaving the membrane behind. Squeeze any juice from the membrane into a large bowl. Repeat with the remaining orange. You should have about 1/4 cup juice. Reserve the segments.
• Whisk the cream, vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper into the orange juice. While whisking, pour in the olive oil in a slow, steady stream to make a creamy, slightly thick dressing. Chill while you make the salad.
• For the salad: Sprinkle the shrimp with the Old Bay and 1/2 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp in two batches until just cooked through, about 3 minutes per batch. Remove to a plate to cool slightly, about 5 minutes.
• Combine the shrimp, reserved orange segments, avocado, cucumber and fennel in the bowl with the dressing and toss gently. Mound the lettuce on a platter or individual plates and top with the salad. Garnish with fennel fronds.

CURRIED SHRIMP PASTA

Steps:

• Cook pasta according to package directions, adding snap peas during the last 1-2 minutes of cooking. Drain, reserving 1/2 cup pasta water., In a large skillet, heat oil over medium-high heat; saute shrimp 2 minutes. Add seasonings and green onions; cook and stir until shrimp turn pink, 1-2 minutes. Add pasta and peas; heat through, tossing to combine and adding reserved pasta water if desired.

CURRY CRAB SALAD

Steps:

• In a bowl mix all ingredients.
• Let sit in fridge for 3 or more hours before using to blend flavors.

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.

CURRY CHICKEN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook chicken breasts in the boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
• Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse pasta with cold water until cool; drain.
• Stir mayonnaise, yogurt, and curry powder together in a large bowl. Add cold chicken, cold pasta, peas, radish slices, and green onion slices; stir to combine.
• Cover bowl with plastic wrap and refrigerate at least 3 hours before serving.

CURRY SHRIMP PASTA SALAD

Steps:

• Boil pasta till al dente about 7 minutes.
• drain, rinse, and put in large bowl.
• also put all veggies, shrimp and bacon in bowl as well.
• In another bowl add mayo, milk, lemon juice,curry and bacon drippings mix well and pour over salad toss to coat chill (overnight is better for all the flavors to soak in.).
• If the next day your pasta is a liitle dry then just add some more mayo and milk combo and it will freshen it up. Sometimes the pasta will suck up all the dressing over night.

ONE POT THAI CURRY SHRIMP PASTA

Steps:

• Place a large deep skillet over medium heat. Add the sesame oil. Once the oil is hot add the shrimp and garlic. Sprinkle with salt and pepper. Sear the shrimp for 2 minutes, then remove them from the pan and place in a holding dish. Next add the snow peas and carrots to the skillet. Sear for 3 minutes, then remove. Finally add the red peppers to the skillet. Sear for 2 minutes, then remove.
• Pour 4 cups water to the skillet and 1 teaspoon salt. Once the water comes to a simmer, add the pasta and stir well to separate. Cover the skillet and cook until the water is almost completely absorbed.
• Then pour in the coconut milk and red curry paste and stir to coat. Simmer for 2-3 minutes, then add the carrots, snow peas, red peppers and shrimp back to the skillet. Stir and simmer another 2 minutes. Turn off the heat and stir in the thai basil leaves and scallions. Salt and pepper to taste and serve warm.

DUFF'S CURRIED PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente; drain and toss with the milk in a large bowl.
• Meanwhile, toast the curry powder in a small dry skillet over medium heat until fragrant, about 1 minute. Whisk in the peanut oil and cook until the oil is curry-colored; let cool. Whisk the mayonnaise, chutney and curry oil in a large bowl, then whisk in the vinegar to make a smooth dressing. Season with 1/4 teaspoon salt, and pepper to taste.
• Add the broccoli slaw mix, scallions and cilantro to the dressing and toss until combined. Stir in the pasta and toss to coat. Cover and refrigerate until serving.