HAWAIIAN MAC SALAD RECIPE BY TASTY
Buttery shrimp with a creamy mac salad is a match guaranteed to make your taste buds water. Cook your shrimp in a bed of foaming butter until they're pink and opaque, then sauté your garlic for no more than a minute for the best homemade garlic butter you'll ever taste! You can also quickly make this garlic butter as the perfect topper to any meal!
Provided by Nichi Hoskins
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Drain the macaroni and transfer to a large bowl. While the pasta is still hot, mix in the apple cider vinegar and set aside to cool for 10 minutes.
- In a small bowl, mix together 1 teaspoon of salt, ½ cup (120 ml) of milk, the sugar, and ½ cup (120 G) of mayonnaise.
- Toss the mayonnaise mixture with the slightly warm macaroni until well coated. Refrigerate for 1 hour, or up to 4 hours, until fully cooled.
- To the cooled macaroni, add the remaining ½ cup (120 G) of mayonnaise, the onion, and carrots. If the pasta appears a bit dry, add up to ¼ cup (60 ml) more milk. Season with the remaining ½ teaspoon of salt and the pepper.
- Garnish with the scallions before serving.
- Enjoy!
Nutrition Facts : Calories 671 calories, Carbohydrate 55 grams, Fat 45 grams, Fiber 3 grams, Protein 9 grams, Sugar 12 grams
CURRIED POLYNESIAN SHRIMP
Enjoy the taste of the Tropics with this three-ingredient sour cream dip and creative dip container!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- Cut 1-inch slice from top of pineapple, leaving green leaves on top; set aside. Remove fruit from pineapple, cutting around inside edge of rind and leaving 1/2-inch wall. Cut fruit from core; cut pineapple into bite-size pieces.
- Place 1 olive in curve of each shrimp; skewer together with plastic pick. Skewer pineapple pieces on picks. Attach picks of shrimp and pineapple to rind of pineapple in spiral design.
- Place cup or bowl in rim of pineapple (such as a 6- or 10-ounce custard cup). In medium bowl, mix sour cream, curry powder and salt; spoon into cup. Cover with pineapple top. Arrange any remaining skewers around pineapple. Serve immediately, or cover completely with plastic wrap and refrigerate until serving.
Nutrition Facts : Calories 75, Carbohydrate 4 g, Cholesterol 40 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg
POLYNESIAN SHRIMP SALAD
Wow! This is just beyond-belief delicious. I'm not a huge curry fan, but I'd make this again. This would be a great choice for a summer luncheon or picnic. Recipe courtesy of Taste of Home Contest Winning Annual Recipes 2010 and Elaine Carncross of Hilo, Hawaii.
Provided by AmyZoe
Categories Pasta Shells
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Drain the pineapple, reserving 3/4 cup juice and set pineapple aside.
- In a small saucepan, combine the cornstarch, curry powder, salt, pepper, and reserved pineapple juice until smooth.
- Bring to a boil and cook and stir 1 minute or until thickened.
- Remove from the heat and cool to room temperature.
- Stir in mayonnaise and sour cream.
- In a large bowl, combine the shrimp, pasta, water chestnuts, and reserved pineapple.
- Add dressing and toss to coat.
- Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 244.4, Fat 6.2, SaturatedFat 1.7, Cholesterol 79.1, Sodium 440, Carbohydrate 36.1, Fiber 2.2, Sugar 12.7, Protein 11.7
HAWAIIAN GARLIC SHRIMP RECIPE BY TASTY
Buttery shrimp with a creamy mac salad is a match guaranteed to make your taste buds water. Cook your shrimp in a bed of foaming butter until they're pink and opaque, then sauté your garlic for no more than a minute for the best homemade garlic butter you'll ever taste! You can also quickly make this garlic butter as the perfect topper to any meal!
Provided by Nichi Hoskins
Categories Dinner
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, paprika, cayenne, and salt. Add the shrimp to the bowl and toss to coat evenly with the spices.
- Add the canola oil and 8 tablespoons of butter to a 12-inch (30 cm) cast-iron or heavy-bottomed skillet over medium heat. When the butter begins to foam, add 10-12 shrimp to the pan and cook for 3-4 minutes on one side. Flip, season lightly with salt, and cook for 2-3 minutes on the other side, until the shells are crispy and the shrimp is pink and opaque. Remove from pan and set on a serving dish. Add 1-2 more tablespoons of butter to the pan and repeat with remaining shrimp.
- Once the shrimp are cooked, add the remaining 4 tablespoons of butter and the garlic to the pan and sauté briefly, about 1 minute, until fragrant but still somewhat pungent. Remove the pan from the heat.
- Squeeze the lemon juice all over the shrimp.
- Pour the garlic butter over the shrimp, then garnish with parsley. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 588 calories, Carbohydrate 10 grams, Fat 50 grams, Fiber 1 gram, Protein 24 grams, Sugar 1 gram
POLYNESIAN SHRIMP
Make and share this Polynesian Shrimp recipe from Food.com.
Provided by Beaner in Washington
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In skillet, cook green pepper in butter until tender.
- Remove from heat.
- Add the rest of the ingredients.
- Cook until thickened; stirring constantly.
- Serve over rice.
Nutrition Facts : Calories 196.1, Fat 7.5, SaturatedFat 3.9, Cholesterol 181.8, Sodium 890.4, Carbohydrate 11.5, Fiber 0.9, Sugar 5.6, Protein 20.4
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