Curried Shrimp Potato Salad

Author: Canadian Living

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.

  • Portion size 4 servings

Ingredients

  • 8 new potato quartered
  • 1 jar (14 oz/398 ml) marinated artichoke heart quartered
  • 1/3 cup light mayonnaise
  • 2 tablespoons lemon juice
  • 1/2 teaspoon mild curry paste
  • 1 pinch salt
  • 1 pinch pepper
  • 4 leaves boston lettuce
  • 1 bag (340 g) frozen cooked peeled deveined shrimp thawed
  • 2 tablespoons fresh chives chopped
  • 1 tablespoon extra-virgin olive oil
  • 8 black olive thinly sliced

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1215 mg
  • Protein 26 g
  • Calories 530.0
  • Total fat 17 g
  • Cholesterol 172 mg
  • Saturated fat 3 g
  • Total carbohydrate 70 g

%RDI

  • Iron 46.0
  • Fibre 0.0
  • Folate 36.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 82.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Curried Shrimp Potato Salad