Curried shrimp and rice salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked tiny shrimp |
| 2 | cups | Cooked white rice |
| ½ | cup | White raisins |
| ½ | cup | Slivered almonds |
| 2 | tablespoons | Candied ginger; finely chopped |
| ¼ | cup | Sour cream |
| ¼ | cup | Mayonnaise |
| 2 | teaspoons | Curry powder |
| 1 | can | (8-oz) Mandarin orange slices; drained (may use more if desired) |
Directions
Mix all ingredients together except the orange slices. Let stand overnight in the refrigerator. Serve on a bed of chilled lettuce. Garnish with orange slices. Yield: 6 servings.
JUDY KANE
REFRIGERATE OVERNIGHT
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .