Curried Artichoke Shrimp Salad Recipes

Steps:

• In a bowl, combine the shrimp, water chestnuts, celery and onions. In a small bowl, combine the Miracle Whip, soy sauce and curry powder. Stir into shrimp mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl. Sprinkle;with almonds.

Steps:

• Cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. In a large bowl, combine pasta, shrimp, artichokes, olives, cheese, green onions, parsley and basil., In a small bowl, whisk vinegar, oil, lemon juice, basil, mustard and, if desired, pepper. Pour dressing over pasta mixture; toss to coat. Refrigerate, covered, 2 hours before serving.

Steps:

• Prepare dips mix according to package directions. Combine prepared dip and cream cheese. Gently stir in shrimp, artichokes and bell pepper. Serve with cucumbers or French bread.

Steps:

• Trim the sharp ends of each artichoke with scissors, and place in a large pot. Combine the artichokes with the lemon juice, olive oil, salt, and fill pot with enough water to cover the artichokes. Boil for 40 minutes or until tender. Remove artichokes from pot and let cool.
• Once artichokes have cooled, scoop out the centers with a spoon, to remove the choke.
• To prepare the sauce, combine mayonnaise, lemon juice, honey and mustard in a small bowl and mix well until smooth.
• Mix the shrimp with 3 tablespoons of the sauce and add the paprika and saffron.
• To serve, fill each artichoke with the remaining sauce. Garnish each artichoke by filling each leaf with a shrimp. Place on a large platter and serve with cherry tomatoes.

Steps:

• Put the shrimp in a saucepan, and add water to cover. Bring to a boil, and remove from the heat. Let stand 15 minutes and drain.
• When the shrimp are cool enough to handle, peel and devein them. Cut each shrimp crosswise on the bias into thin slices. There should be about 2 cups.
• Drain the artichoke bottoms, and chop them finely. There should be about 2 cups. Put the artichokes in a mixing bowl, and add the parsley and garlic. Blend well. Add the shrimp, and sprinkle with oil and lemon juice. Blend and serve.

Steps:

• Cook the shrimp and rice (not together).
• Chop celery.
• Toast the slivered almonds on a baking sheet in your oven.
• Set aside half the slivered almonds.
• When everything has cooled, mix together and add your dash of garlic salt.
• Refrigerate until serving day (1-2 days later).
• Serve on butter lettuce.
• Sprinkle with reserved slivered almonds.

Steps:

• Prepare RICE-A-RONI as box directs.
• Remoce from heat and place in a large bowl to cool off. Lift with a large spoon a few times to help speed up the cooling process.
• Get all your vegetables prepared.
• Make the dressing by combining the Mayo with the marinade, lemon juice, curry powder, pepper.
• Add everything to the bowl. Pour over the dressing last, and combine well.
• Serve right away. or refrigerate and serve at another time. This is a wonderful lunch treat or a supper worthy of company! :-).
• (I used frozen salad shrimp from SAM'S Club).

Steps:

• Cook Rice as directed on box, but brown using olive oil, instead of butter.
• Mix Mayonnaise, curry powder and reserved marinade together, and set aside.
• Combine cooked Rice-a-Roni, artichoke hearts, olives, green onions and bell pepper.
• Pour mayonnaise mixture over rice mix.
• Stir to coat.
• Refrigerate until serving.
• Enjoy!

Steps:

• 1. Cook Rice-a-roni as directed on pkg using only 1 tablespoon butter to brown rice.Remove from heat and let cool.
• 2. Drain artichoke hearts and reserve marinade. Chop artichokes and mix with shrimp, green onions and olives, add to rice.
• 3. Make dressing by combining, the artichoke marinade, mayonnaise and curry powder. Mix dressing into rice mixture and chill overnight Before serving garnish with lemon slices

Steps:

• Defrost shrimp according to package directions.
• Drain thoroughly and remove tails.
• Toss shrimp, water chestnuts, celery and onions.
• Mix mayonnaise, soy sauce and curry and pour over shrimp mixture and toss to coat.
• Cover and refrigerate at least 2 hours.
• Serve on fresh, crisp lettuce and sprinkle with almonds.

Steps:

• 1. Brown the rice in about a tbsp. of olive oil, then add the amount of water called for on the pkgs. along with the seasoning pkts. ONLY (No butter or additional oil) and finish cooking as per pkg. instructions. Set aside.
• 2. Rinse and drain the shrimp. Then toss them in about 2 tsp. curry powder and saute them in a pan barely coated in olive oil until they are about half cooked and then turned them and added a little water (just to cover bottom of pan) to finish cooking. Don't overcook! Set aside.
• 3. For the dressing: Mix the mayo, artichoke juice, salt and pepper to taste, and the other tsp. of curry powder together. (I love curry, so I add more, probably twice this much, maybe even more! I sometimes also add 1-2 tbsps. of the olive juice to the dressing.)
• 4. Add the green onions, artichoke hearts, green olives and shrimp to the rice and toss. (I often add additional artichokes and olives. I like a lot of goodies in mine.)
• 5. Pour the dressing over the rice mixture and toss to coat. Don't over mix or rice will become very clumpy.
• 6. I serve this warm or cold. It is wonderful either way. And, the leftovers are just as good or better the next day. Enjoy!