Curried Santa Barbara Shrimp Salad

recipe

Yield:

4 servings (serving size: 2 cups salad greens and 1 1/2 cups shrimp salad)

Recipe from

Cooking Light

Nutritional Information

Calories 393
Caloriesfromfat 17 %
Fat 7.5 g
Satfat 0.9 g
Monofat 3.6 g
Polyfat 1.9 g
Protein 22.8 g
Carbohydrate 64.8 g
Fiber 9.7 g
Cholesterol 129 mg
Iron 5.1 mg
Sodium 512 mg
Calcium 155 mg

Ingredients

1/2 cup fat-free mayonnaise
1 tablespoon curry powder
1 tablespoon fresh lime juice
1 teaspoon minced peeled fresh ginger
3/4 cup sake (rice wine), divided
1/2 cup golden raisins
1 pound large shrimp, peeled and deveined
4 cups diced Asian pear or ripe pear
1 1/2 cups diced peeled mango
6 tablespoons slivered almonds, toasted
8 cups gourmet salad greens

Preparation

Combine first 4 ingredients in a small bowl. Cover and chill.

Combine 1/2 cup sake and raisins in a glass measure, and microwave at HIGH 1 minute or until boiling. Let stand for 30 minutes. Drain.

Bring 1/4 cup sake to a boil in a nonstick skillet; add shrimp. Cover, reduce heat, and cook 2 minutes or until shrimp are done. Remove from heat; drain.

Combine the mayonnaise mixture, raisins, shrimp, pear, mango, and almonds. Serve over salad greens.

Note:

July 1998
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