Directions:
- Drain pineapple, reserving 3/4 cup juice; set pineapple aside. In a small saucepan, combine the cornstarch, curry powder, salt, pepper and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Stir in mayonnaise and sour cream.
- In a large bowl, combine the shrimp, pasta, water chestnuts, red pepper and reserved pineapple. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 397.68 Kcal (1665 kJ) | ||
| Calories from fat | 183.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.37g | 31% | |
|---|---|---|---|
| Cholesterol | 139.84mg | 47% | |
| Sodium | 401.88mg | 17% | |
| Potassium | 248.61mg | 5% | |
| Total Carbs | 31.77g | 11% | |
| Sugars | 2.01g | 8% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 20.65g | 41% | |
| Vitamin C | 10.1mg | 17% | |
| Iron | 1.6mg | 9% | |
| Calcium | 77.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 202.63 Kcal (848 kJ) | ||
| Calories from fat | 93.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.38g | 31% | |
|---|---|---|---|
| Cholesterol | 71.25mg | 47% | |
| Sodium | 204.77mg | 17% | |
| Potassium | 126.67mg | 5% | |
| Total Carbs | 16.19g | 11% | |
| Sugars | 1.03g | 8% | |
| Dietary Fiber | 0.23g | 2% | |
| Protein | 10.52g | 41% | |
| Vitamin C | 5.1mg | 17% | |
| Iron | 0.8mg | 9% | |
| Calcium | 39.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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