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Curried Shrimp Salad Recipe

Serves/Makes: 4 to 6

Ingredients:

• 1 pound (454 g) frozen giant pink shrimps, shelled
• 8 ounces (227 g) broccoli floweriest
• 1 small carrot, grated
• 1 small onion, minced
• 1 garlic clove, crushed
• 2 tablespoons (30 mL) vegetable oil
• 1 tablespoon (15 mL) honey
• 1/2 teaspoon (2.5 mL) curry powder
• 1/4 teaspoon (1 mL) caraway seeds
• Salt, to taste
• 1 generous pinch Cayenne pepper
• 2 ounces (56 g) salted peanuts, slivered almonds or cashew nuts
• Lettuce leaves

How to cook:

• Into a 10-cup (2.5-L) microwave-safe casserole, mix together broccoli floweriest, grated carrot, minced onion and crushed garlic.
• Into a bowl, mix together vegetable oil, honey, curry powder, caraway seeds, salt and Cayenne pepper pour over vegetables.
• Cover and microwave for 4 1/2 to 5 minutes on 'MAXIMUM', stirring at half-time.
• Arrange frozen shrimps into a large, shallow microwave-safe dish cover and thaw shrimps for 6 to 7 minutes on 'MINIMUM', stirring twice.
• Leave to rest for 10 minutes rinse and dry shrimps.
• Mix thawed shrimps into vegetables cover and refrigerate salad for 3 to 4 hours, stirring once or twice.
• Mix in salted peanuts, almonds or cashew nuts.
• Arrange lettuce leaves into a large, shallow salad bowl.
• Top with salad.

Notes:

Oven: 700 watts
Waiting time: 10 minutes
For a nourishing meal, serve this salad with a rice salad.

This recipe for Curried Shrimp Salad serves/makes: 4 to 6

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Main Ingredient: Shrimp
Preparation Method: Salads

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