Polynesian Shrimp Salad

"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."
 
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Ready In:
30mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Drain the pineapple, reserving 3/4 cup juice and set pineapple aside.
  • In a small saucepan, combine the cornstarch, curry powder, salt, pepper, and reserved pineapple juice until smooth.
  • Bring to a boil and cook and stir 1 minute or until thickened.
  • Remove from the heat and cool to room temperature.
  • Stir in mayonnaise and sour cream.
  • In a large bowl, combine the shrimp, pasta, water chestnuts, and reserved pineapple.
  • Add dressing and toss to coat.
  • Cover and refrigerate for at least 2 hours before serving.

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RECIPE SUBMITTED BY

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
 
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