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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Curried Seafood Salad Recipe

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This recipe for Curried Seafood Salad is from Bonnie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup regular long-grain rice
1 pound large shrimp or 1 12-ounce package frozen shelled and deveined shrimp
1 teaspoon salt
water
3/4 cup mayonnaise
1/3 cup milk
2 tablespoons lemon juice
2 tablespoons olive or salad oil
1½ teaspons curry powder
1 6½ or 7-ounce can tuna drained and flaked (can also use crab or salmon)
2 celery stalks diced
1 3¼ to 4½ ounce can pitted olives each cut into quarters
Leaf lettuce
Directions:
Directions:
About 3 hours before serving or early in the day:

Prepare rice as label directs. Chill.

Meanwhile if using fresh shrimp, shell and devein shrimp. In 2-quart sacepan over high heat, heat salt and 2 inches of water to boiling. Add shrimp, reduce heat to low, cook 1 min or until done. Drain. Place shrimp in large bowl, cover and refridgerate until chilled.

TO SERVE:
With rubber spatula gently mix mayonnaise, milk, lemon juice, olive oil, and curry powder. Add shrimp and gently stir until well blended. Then stir in cooked rice, tuna, celery and olives. Line large, chilled platter with lettuce leaves. Spoon seafood salad on lettuce-lined platter.

Condiments:
Chutney, peanuts, flaked coconut.

 

 

 

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