CURRIED SHRIMP & RICE SALAD
Impressive salad with a tropical look.
Served in a lettuce lined bowl topped with coconut, cashews and chutney.
(Makes: 6 to 8 Servings)
1- 6 oz pkg Curried rice mix
2 cups Cooked shrimp, halved lengthwise
1/2 cup Green pepper, diced
1 cup Celery, finely chopped
4 slices Crumbled cooked bacon
1/2 cup Whipping cream
1/2 cup Mayonnaise
1 tsp Curry Powder
Cook rice mix according to directions. Cool.
Reserve 6 shrimp halves for garnish.
In a bowl combine the remaining shrimp, rice, celery, green pepper and bacon.
Whip cream to soft peaks (tips curl over).
Combine with mayonnaise and curry powder.
Stir into rice mixture.
Turn salad into lettuce lined bowl, top with reserved shrimp.
Accompanied with coconut, cashews and chutney.