 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Wow. This is just beyond-belief delicious. I'm not a huge curry fan, but I'd make this again. This would be a great choice for a summer luncheon or picnic. Ingredients:
20 ounces pineapple chunks (reserve juice) |
2 teaspoons cornstarch |
1/2-1 teaspoon curry powder |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/3 cup mayonnaise |
1/3 cup sour cream |
1 lb medium shrimp (cooked, peeled, and deveined) |
2 cups pasta shells, cooked |
8 ounces sliced water chestnuts, drained |
1/4 cup sweet red pepper, chopped |
Directions:
1. Drain the pineapple, reserving 3/4 cup juice and set pineapple aside.
2. In a small saucepan, combine the cornstarch, curry powder, salt, pepper, and reserved pineapple juice until smooth.
3. Bring to a boil and cook and stir 1 minute or until thickened.
4. Remove from the heat and cool to room temperature.
5. Stir in mayonnaise and sour cream.
6. In a large bowl, combine the shrimp, pasta, water chestnuts, and reserved pineapple.
7. Add dressing and toss to coat.
8. Cover and refrigerate for at least 2 hours before serving.
|
|