Yield: 1 Servings
Measure | Ingredient |
---|---|
6 cups | -water |
2 pounds | Medium shrimp;fresh |
1 cup | Celery;chop fine |
20 ounces | Can pineapple chunks;drain unsweetened |
⅓ cup | Raisins |
½ cup | Reduced cal mayonaise |
2 teaspoons | Curry powder |
4 \N | Pita Bread pockets(optional) |
4 xes | Leaves of Lettuce |
FROM JONI'S KITCHEN
Bring water to a boil and add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain; rinse with cold water. Peel and devein, if desired. Combine shrimp and remaining ingredients. Refrigerate at least 1 hour before serving. Serve on a bed of lettuce or in a Pita Bread. Yield: 3 to 4 servings Source: Southern Living - Curry in a Hurry