Curried Shrimp Salad Appetizer
"Courtesy of Shawn Sidey and Celebrity Kitchens. During the demo, Shawn forgot the coconut milk - didn't even miss it. THIS is FABULOUS (and fabulously EASY). Perfect appetizer, light lunch, or light dinner (if portions are increased). Best served at room temp. Can add a dash of cayenne if you like the heat (and you know *I* do ;)"
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
5
ingredients
- cooking spray
- 1 small red onion, chopped
- 1 tablespoon fresh ginger, peeled,minced
- 1 tablespoon curry powder
- 1 lb cooked shrimp, peeled,deveined
- 2 tablespoons fresh cilantro, chopped
- fresh cracked black pepper (for seasoning)
- salad greens (exotic or spring mix preferable)
- 1 red bell pepper, diced finely,for garnish (optional)
directions
- heat a sprayed large skillet over medium-high heat.
- add onion, saute until soft (4 minutes).
- add ginger and curry; saute 1 minute.
- add shrimp; stir to incorporate.
- kill the heat and remove from heat source.
- stir in cilantro and season with black pepper.
- Arrange salad greens on salad plates.
- divide shrimp mixture between 5.
- sprinkle bell pepper around for garnish.
- Savor the flavor.
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Reviews
-
The shrimp was very tasty. There really wasn't a sauce to go with these shrimp (it was dry) and my family asked me where the dressing was for the salad greens.I think it is a good curried shrimp dish but if I make it again as a salad I will add a litle coconut milk to make it a little saucier to flavor the salad greens.
RECIPE SUBMITTED BY
nomnom
Wilmington, Delaware
I graduated from the University of Delaware's HRIM program in '06.
Been several years since I was last active and experimenting, but I'm coming back into it.
I used to be vegetarian (even had a touch of the veganism), and I still love me my veggies, but I also love me my meat. I will never stop liking tofu no matter what. Don't knock until you try it cooked PROPERLY. Tofu is so easy to mess up.
