I made this recently and my boyfriend and I LOVED it! We didn't taste the curry much and could've gotten away with using less sour cream and mayo. It was very flavorful with the bacon and was best the first day but, will definately make again. :)
Shrimp Salad with Avocado and Curried Rice
Yield: Makes about 6 cups
Recipe from
Ingredients
- 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
Preparation
- 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.
Shrimp Salad with Avocado and Curried Rice Recipe at a Glance
- COURSE: Appetizers, Salads, Side Dishes/Vegetables
- MAIN INGREDIENT: Rice/Grains, Shellfish
- DIETARY CONSIDERATION: Gluten-Free
- PUBLICATION: Coastal Living
More Recipes for Appetizers
-
Napa-Crab Slaw
Coastal Living -
Crab Salad Cups
Sunset
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy