Curried Seafood Salad Recipes

Steps:

• For the dressing: Cut the top and bottom from an orange so it sits flat. Working from the top down, cut away the peel and pith to expose the flesh. Cut out the orange segments, leaving the membrane behind. Squeeze any juice from the membrane into a large bowl. Repeat with the remaining orange. You should have about 1/4 cup juice. Reserve the segments.
• Whisk the cream, vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper into the orange juice. While whisking, pour in the olive oil in a slow, steady stream to make a creamy, slightly thick dressing. Chill while you make the salad.
• For the salad: Sprinkle the shrimp with the Old Bay and 1/2 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp in two batches until just cooked through, about 3 minutes per batch. Remove to a plate to cool slightly, about 5 minutes.
• Combine the shrimp, reserved orange segments, avocado, cucumber and fennel in the bowl with the dressing and toss gently. Mound the lettuce on a platter or individual plates and top with the salad. Garnish with fennel fronds.

Steps:

• In a humungous bowl (really big or a big pot), put in all dry ingredients.
• Mix up dressing in a small bowl, taste to make sure it is to your liking in seasoning (make the dressing sharper than you normally would - the rice needs it), and pour over ingredients in pot.
• With VERY clean hands, mix up the whole mess in the pot.
• Empty into a very large tupperware bowl and refrigerate until ready to serve.
• To serve: Line a large, pretty bowl with whole, washed Romaine lettuce leaves and put the Curried Seafood Salad in the middle with the green leaves jutting all around.
• Put the hearts of the two Romaine lettuce attractively in the middle.

Steps:

• In small bowl, mix all dressing ingredients.
• Cook and drain peas as directed on bag. Rinse with cold water; drain. In medium bowl, place shrimp, celery and peas. Add dressing; toss to coat. Cover; refrigerate at least 2 hours to blend flavors.
• Just before serving, gently stir shoestring potatoes and cashews into shrimp mixture. Arrange endive leaves, pointed ends out, around edge of medium serving platter or 4 plates. Spoon shrimp mixture into center of platter or divide among 4 plates. Sprinkle with additional cashews and shoestring potatoes if desired.

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:

• 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:

• Cook cauliflower in lightly salted boiling water for 5 minutes or until crisp tender. Drain and allow to cool.
• In large bowl combine mayonnaise, garam masala, paprika, chilli and green onions. Toss in the cauliflower and shrimp (prawns) and stir until coated.
• Chill until ready to serve.
• Serve on a bed of torn lettuce leaves with cilantro (coriander) leaves sprinkled over the top if desired.

Steps:

• In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.

Steps:

• In a bowl mix all ingredients.
• Let sit in fridge for 3 or more hours before using to blend flavors.