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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Pineapple is one of our state's best-known products. It's delicious paired with shrimp and pasta in this crowd-pleasing salad, which is great for luncheons. Ingredients:
1 can (20 ounces) pineapple chunks |
2 teaspoons cornstarch |
1/2 to 1 teaspoon curry powder |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/3 cup mayonnaise |
1/3 cup sour cream |
1 pound cooked medium shrimp, peeled and deveined |
2 cups cooked medium pasta shells |
1 can (8 ounces) sliced water chestnuts, drained |
1/4 cup chopped sweet red pepper |
Directions:
1. 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.
2. 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.
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