Cashew Curry Shrimp Salad

Cashew Curry Shrimp Salad

GreenGiantRecipe by GreenGiant

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15 minutes

2 hours 15 minutes

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    Ingredients

    • Curry Dressing
    • 1  cup Green Giant® frozen sweet peas (from 1-pound bag)
    • 1  package (12 ounces) frozen cooked peeled and deveined shrimp, thawed, drained and tails removed
    • 2  medium stalks celery, thinly sliced ( 3/4 cup)
    • 1  can (1 3/4 ounces) shoestring potatoes (1 1/4 cups)
    • 1/2  cup cashew halves
    • 1  head Belgian endive

    Directions

    1. 1Make Curry Dressing. Cook and drain peas as directed on bag. Rinse with cold water; drain.
    2. 2Place shrimp, celery and peas in medium bowl. Add dressing; toss to coat. Cover and refrigerate at least 2 hours to blend flavors.
    3. 3Just before serving, gently stir shoestring potatoes and cashews into shrimp mixture. Arrange endive leaves, pointed ends out, around edge of medium serving platter or 4 plates. Spoon shrimp mixture into center of platter or divide among 4 plates. Sprinkle with additional cashews and shoestring potatoes if desired.

    Categories: Course, Salads, Ingredient, Seafood, Shrimp Recipes

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