Curried Rice and Shrimp Salad
a cold rice salad
Make the curried rice first:
1-1/2 cups rice mix. (I use Royal blend of brown, red, white and wild rice. You can use any mix you like from the bulk bins.)
1/2 medium onion, finely chopped
1 tsp minced garlic
1 tsp garam masala (from the bulk spices or mix your own)
3 TBSP butter
3 cups chicken broth
3/4 tsp each dried basil, marjoram, thyme and sage
1/2 teaspoon salt
In a large saucepan, saute rice, onion, minced garlic and garam masala in butter for 5 minutes.
Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender.
Cool the rice before proceeding
Curried Shrimp Rice Salad
1 recipe curried rice, cooled. (see above)
3 cups cleaned, cooked bay shrimp
1 cup diced celery
1 diced green bell pepper
1/2 cup whipping cream
1/2 cup mayonnaise
1 TBSP curry powder mix* (see below)
sprig of parsley for garnish
dash of paprika
Reserve 3 shrimp for garnish. In bowl, combine cooled rice, the remaining shrimp, celery and bell pepper. Mix thoroughly. Whip cream to soft peaks and combine with mayonnaise. Add curry powder mix. Add to taste so if you want more, add more. Stir into shrimp rice mixture. Cover; chill. To serve, line a bowl with lettuce leaves, spoon in mixture, garnish with the three reserved shrimp and parsley leaves. Sprinkle with a little paprika for color.
You can serve this salad like any other curry with sides of shredded coconut, cashew nuts or chutney.
Curry powder mix:
1/2 cup curry powder from the bulk bins
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamon
Add curry powder, cinnamon, cloves and cardamon and mix thoroughly.