Curried Shrimp Potato Salad
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.
Servings: 4
Ingredients:
| 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% |
-
8 new potatoes, quartered
1 jar (14 oz/398 mL) marinated artichokes, quartered
1/3 cup (75 mL) light mayonnaise
2 tbsp (25 mL) lemon juice
1/2 tsp (2 mL) mild curry paste
Pinch each salt and pepper
4 leaves Boston lettuce
1 bag (340 g) frozen cooked peeled deveined shrimp, thawed
2 tbsp (25 mL) chopped fresh chives
1 tbsp (15 mL) 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.
Additional Information
Source
Canadian Living Magazine: August 2004
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