Makes about 6 cups

How to Make It

Step 1

Cook rice according to package directions, adding curry powder to cooking water; chill.

Step 2

Combine rice, shrimp, and remaining ingredients.

Step 3

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.

Ratings & Reviews

MJD2012's Review

December 19, 2012
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. :)