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How To make Curried Shrimp And Macaroni Salad
Ingredients
1/4
cup
mayonnaise
2
teaspoon
curry powder, or to taste
1
pound
shrimp, small, cleaned, deveined, cooked
2
cup
honeydew balls
1/2
cup
water chestnuts, slivered, drained
1 1/3
cup
conchiglie piccole pasta, cooked (small sea-shell macaroni, measure before cooking)
Directions:
Mix the curry powder into the mayonnaise. Put the remaining ingredients in a large bowl. Dress with the curried mayonnaise. Chill 1-2 hours.
NOTES: A cold pasta dish. This salad is quick and easy. It's best if made several hours before serving, to get the full curry flavor. It's been a real hit at potlucks.
A honeydew ball is a ball of honeydew melon that is scooped out of the flesh of the melon with a "balling spoon" or "melon baller."
About 1 1/3 cups of conchiglie will make about three cups of cooked macaroni.
Yield: serves 4 to 6.
How To make Curried Shrimp And Macaroni Salad's Videos
Shrimp pasta salad recipe from Festival Foods
Shrimp pasta salad recipe from Festival Foods
THAI STYLE SHRIMP CURRY
My version of Thai Style shrimp curry has to be one of the dinners I make most often. This dish is easy and quick to come together and, while not traditional in terms of Thai cuisine, it packs a huge punch in flavor. Using large, high-quality shrimp and fresh seasonal veg is key to taking this one to the next level. It's great for a weeknight meal, but fun enough to make for friends.
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FOR THIS RECIPE YOU WILL NEED
3-4 TBPS COCONUT OIL FOR SAUTEING EVERYTHING
2 LBS SHRIMP (SHELL ON 16-20 PINK SHRIMP USED IN THIS VIDEO)
1.5C. SHISHITO PEPPER cut (feel free to sub in another green vegetable)
1.5C. GREEN BEANS cut
10g or 2 TBPS GROUND TURMERIC
10g or 2 TBPS YELLOW CURRY POWDER
2 INCH KNOB OF GINGER grated
3 GARLIC CLOVES
1 CAN OF HEAVY COCONUT MILK (not cream or lite & unsweetened)
1.5- 2 CUPS SHRIMP STOCK (self made from shrimp shells preferred, store bought chicken totally fine)
25g or 2TBPS SUGAR
25g or 1.5-2 TBPS CHILE GARLIC SAUCE (SAMBAL - what I use) or SRIACHA
25g or 2 TBPS FISH SAUCE
25g or 2 TBPS RICE VINEGAR
FOR THE RICE
425g RICE
300g WATER
5g SALT
Cilantro and Lime make a good garnish. Thanks for watching! Let us know what you think.
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HOW I MAKE PASTA SALAD WITH SHRIMP/ MEMORIAL DAY COOKATHON!
CURRY NOODLE SALAD RECIPE
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SHRIMP SALAD | the easy must make summer salad recipe
This is a shrimp salad recipe you'll want to eat ALL summer long. Chilled shrimp are tossed with crisp celery and red onion, then coated in a creamy, bright, and herb-y dressing that'll keep the requests for seconds coming.
This healthy, low-carb, keto friendly, cold shrimp salad is great for summer get-togethers (aka July 4th or Memorial Day), there's plenty to go around, and it looks stunning served with butter leaf lettuce. Everyone will have their eyes on this, so good thing it's super easy to make!
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► TIMESTAMPS:
00:00 Intro
00:30 Prep the celery, onion, dill, and lemon
02:03 Make the herbed mayonnaise dressing
02:49 Cook the shrimp
04:13 Mix together the shrimp salad ingredients
05:05 Serve the shrimp salad with lettuce leaves
05:28 Taste test
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