Curried Shrimp Salad Appetizer Recipes

Steps:

• Mix mayonnaise, curry powder, cilantro and salt in a medium bowl to combine. Mix in the shrimp, celery, bell pepper and green onion. Cut each avocado in half lengthwise; remove the pits. Trim a little from the bottom of each avocado so that they sit straight. Set a half avocado on each of 4 plates; brush with the lime juice. Divide and mound the shrimp mixture on top of the avocados and serve. Looking for something different? Divide and stuff the shrimp salad into four ripe papaya halves, seeds removed. Or, make shrimp and crab stuffed avocados by replacing half the shrimp with fresh crabmeat.

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set aside.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• Melt butter in a large saucepan, and cook the onion and celery over medium heat until tender, about 10 minutes, stirring occasionally. Whisk in the flour, salt, and curry powder until smooth; let cook for a minute or two. Gradually whisk in the milk, and bring almost to a boil, whisking constantly until thickened, about 5 minutes. Remove from heat, and stir in sugar, lemon juice, and 1/2 cup of Cheddar cheese; whisk until the cheese melts and the sauce is smooth.
• Spread the cooked rice out into the prepared baking dish, and top with the cooked shrimp in an even layer. Cover the shrimp with the cheese sauce; push the tines of a fork all over the casserole between the shrimp to allow the sauce to soak into the rice. Top the casserole with the remaining Cheddar cheese, and garnish with paprika.
• Bake in the preheated oven until bubbly and browned, about 30 minutes.

Steps:

• In a bowl, combine the shrimp, water chestnuts, celery and onions. In a small bowl, combine the Miracle Whip, soy sauce and curry powder. Stir into shrimp mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl. Sprinkle;with almonds.

Steps:

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

Steps:

• heat a sprayed large skillet over medium-high heat.
• add onion, saute until soft (4 minutes).
• add ginger and curry; saute 1 minute.
• add shrimp; stir to incorporate.
• kill the heat and remove from heat source.
• stir in cilantro and season with black pepper.
• Arrange salad greens on salad plates.
• divide shrimp mixture between 5.
• sprinkle bell pepper around for garnish.
• Savor the flavor.

Steps:

• Preheat oven to 325°F. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
• Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
• Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.
• *Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.

Steps:

• Combine yogurt, mayonnaise, curry powder, ginger, and salt.
• Add blueberries and cherries and stir.
• Add shrimp.
• Cover and chill for at least 1/2 hour.
• Serve over lettuce or shredded cabbage.

Steps:

• Heat grill until very hot. Place rice and 1 3/4 cups water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer, covered, about 20 minutes. Let sit 5 minutes, fluff with a fork, and let cool.
• Grate zest from 1 lemon into a large bowl; squeeze both lemons to yield 6 tablespoons juice. Add to the bowl, then add rice, mint, cilantro, parsley, 1 tablespoon olive oil, salt, and pepper; toss to combine.
• Leaving tails intact, peel and devein shrimp; transfer to a medium bowl. Add remaining 1/2 tablespoon olive oil and curry powder. Toss until shrimp are well coated. Thread shrimp onto skewers, and place on hot grill. Cook until pink and opaque; serve over rice.

Steps:

• In a large bowl, combine shrimp, crab and celery. Add mayonnaise blend; toss to coat. To serve, top each leaf with about 2 tablespoons shrimp mixture. If desired, top with chopped parsley.

Steps:

• Defrost shrimp according to package directions.
• Drain thoroughly and remove tails.
• Toss shrimp, water chestnuts, celery and onions.
• Mix mayonnaise, soy sauce and curry and pour over shrimp mixture and toss to coat.
• Cover and refrigerate at least 2 hours.
• Serve on fresh, crisp lettuce and sprinkle with almonds.

Steps:

• Mix together Miracle Whip, sour cream and curry powder.
• Mix all ingredients and chill.
• Enjoy.

Steps:

• Bring the tomato bisque to a boil in a saucepan. Remove saucepan from heat and stir cream cheese into the bisque until the cheese melts.
• Dissolve gelatin in cold water; add to the bisque and stir. Set the mixture aside to cool.
• Stir shrimp, mayonnaise, celery, bell pepper, and onion into the cooled bisque mixture; pour into a bowl or gelatin mold and refrigerate until solidified, 2 to 3 hours.