Curried Shrimp Salad

12 ingredients
8 steps

Ingredients

  • 3 cups shrimp, cooked
  • 3 cups rice, cooked
  • 2 cups peas
  • 2 cups celery, chopped
  • 1/2 cup chutney
  • 1 1/2 teaspoons salt
  • 3/4 cup French dressing
  • 1 teaspoon curry powder
  • 1 (3 ounce) jar pimientos
  • 8 ounces slivered raw almonds
  • 1 dash garlic salt
  • 1 head butter lettuce

Directions

  1. 1
    Cook the shrimp and rice (not together).
  2. 2
    Chop celery.
  3. 3
    Toast the slivered almonds on a baking sheet in your oven.
  4. 4
    Set aside half the slivered almonds.
  5. 5
    When everything has cooled, mix together and add your dash of garlic salt.
  6. 6
    Refrigerate until serving day (1-2 days later).
  7. 7
    Serve on butter lettuce.
  8. 8
    Sprinkle with reserved slivered almonds.

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