- 1 cup uncooked rice
- 1 teaspoon curry powder
- 1 pound cooked small shrimp, peeled and deveined
- 1/2 green bell pepper, chopped
- 1 avocado, diced
- 3 bacon slices, cooked and crumbled
- 1 cup sour cream
- 2/3 cup mayonnaise
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
How to Make It
Cook rice according to package directions, adding curry powder to cooking water; chill.
Combine rice, shrimp, and remaining ingredients.
Pour 2003 Allan Scott Sauvignon Blanc. New Zealand produces some of the best Sauvignon Blancs. This one is alive with citrus and grassy flavors and is a natural match for a refreshing salad.