Polynesian Shrimp Salad

Name: Polynesian Shrimp Salad
Ingredients: 20 ounces pineapple chunks (reserve juice); 2 teaspoons cornstarch; 1/2 - 1 teaspoon curry powder; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1/3 cup mayonnaise; 1/3 cup sour cream; 1 lb medium shrimp (cooked, peeled, and deveined); 2 cups pasta shells, cooked; 8 ounces sliced water chestnuts, drained; 1/4 cup sweet red pepper, chopped

11 ingredients

8 steps

Ingredients

20 ounces pineapple chunks (reserve juice)
2 teaspoons cornstarch
1/2 - 1 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup mayonnaise
1/3 cup sour cream
1 lb medium shrimp (cooked, peeled, and deveined)
2 cups pasta shells, cooked
8 ounces sliced water chestnuts, drained
1/4 cup sweet red pepper, chopped

Directions

1

Drain the pineapple, reserving 3/4 cup juice and set pineapple aside.
2

In a small saucepan, combine the cornstarch, curry powder, salt, pepper, and reserved pineapple juice until smooth.
3

Bring to a boil and cook and stir 1 minute or until thickened.
4

Remove from the heat and cool to room temperature.
5

Stir in mayonnaise and sour cream.
6

In a large bowl, combine the shrimp, pasta, water chestnuts, and reserved pineapple.
7

Add dressing and toss to coat.
8

Cover and refrigerate for at least 2 hours before serving.