Polynesian Shrimp Salad

AmyZoe's Note:

Wow! This is just beyond-belief delicious. I'm not a huge curry fan, but I'd make this again. This would be a great choice for a summer luncheon or picnic. Recipe courtesy of Taste of Home Contest Winning Annual Recipes 2010 and Elaine Carncross of Hilo, Hawaii.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 8

• 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.