CURRIED SHRIMP SALAD
After all the delicious seafood in Venice, I wanted a seafood entree for my recent dinner party. This low-fat recipe from Jane Brody’s “Good Seafood Book” was perfect. I doubled it and served it on top of avacado halves. A winner.
1 teaspoon canola or olive oil
1 teaspoon curry powder (can include some hot curry powder — I used a mixture)
1/3 cup nonfat or low-fat plain yogurt
1/2 teaspoon peeled, finely minced gingerroot
1/4 teaspoon salt
1/8 teaspoon finely ground black pepper
1 cup coarsely chopped cooked shrimp
1/3 cup raisins
1/4 cup diced celery
1/4 cup chopped, dry roasted peanuts
4 tablespoons (1/4cup) chopped scallions, including green tops, divided
To prepare dressing, in a small skillet (or in a small bowl for the microwave) heat the oil, add curry powder and cook for about 30 seconds. Transfer mixture to a small bowl, add yogurt, gingerroot, salt, pepper, and whisk ingredients to combine well.
To prepare salad, in medium-sized bowl, combine shrimp, raisins, celery, peanuts, and 3 tablespoons of the scallions. Add dressing, toss salad to combine well. Before serving, sprinkle with remaining tablespoon of scallions.