CURRIED RICE AND SHRIMP SALAD
Our receipt is a quick and zesty culinary change of pace. The piquant little kick is a taste great for the boat and beach, the church banquet, the office lunch, or a diversionary dinner.
2 to 2½ cups cooked Missimati Bayou Bouquet Fragrant White Basmati or Delta Belle White Rice
1 pound small, raw shrimp, peeled and deveined with tails off.
1 tbsp Old Bay Dry Seasoning
2 cups of homemade or high quality mayonnaise (suggest Dukes or
1 rib celery, finely diced
3 scallions, green ends only, finely chopped
¼ cup capers
1 ½ tbsp curry powder
1½ tsp white balsamic vinegar
Juice of 1 lemon
Juice of ½ lime
1½ tsp dill, fresh chopped
Cook rice according to instructions (will take about ¾ cup dry rice). Fluff and set aside to cool.
In medium saucepan bring 3 cups of water and Old Bay Seasoning to boil. Add shrimp and cook for 5 minutes or until just cooked through—don’t overcook! Remove shrimp, set aside to cool.
Place cooled rice and shrimp in a large mixing bowl and add other ingredients. Blend well and promptly refrigerate to cool. Enjoy!