Curried Shrimp Potato Salad
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 530 |
| pro | 26 g |
| total fat | 17 g |
| sat. fat | 3 g |
| carb | 70 g |
| fibre | 9 g |
| chol | 172 mg |
| sodium | 1,215 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 46 |
| vit A | 9 |
| vit C | 82 |
| folate | 36 |
Here's a quick dish for a sultry summer night from our August 2004 "20-minute Supper" story. You can serve this salad on individual plates or attractively arrange it on a large platter.
Ingredients
- 8 new potatoes, quartered
- 1 jar (14 oz/398 mL) marinated artichoke hearts, quartered
- 1/3 cup light mayonnaise
- 2 tbsp lemon juice
- 1/2 tsp mild curry paste
- 1 pinch salt
- 1 pinch pepper
- 4 leaves boston lettuce
- 1 bag (340 g) frozen cooked peeled deveined shrimp, thawed
- 2 tbsp fresh chives, chopped
- 1 tbsp extra-virgin olive oil
- 8 black olives, thinly sliced
Preparation
In pot of boiling salted water, cook potatoes until tender, 10 minutes. Drain and place in large bowl; add artichokes.
In small bowl, whisk mayonnaise, half of the lemon juice, the curry paste, salt and pepper. Scrape over potato mixture; toss to combine. Divide among lettuce cups.
In small bowl, toss shrimp with remaining lemon juice, half of the chives and the oil; divide over potato mixture. Sprinkle with olives and remaining chives.
Source : Canadian Living Magazine: August 2004
- Keywords : Salad; Main Course; Boil; Shrimp; Potatoes; Curry; Artichoke; Lettuce; Summer; Black olives;
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