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Shrimp and Curry Rice Salad

One of the most talented chefs in our family is my Tutu Flo. As the wife of a naval officer, she travelled the world and enjoyed the flavors of many lands. This recipe was given to her by the wife of my grandfather's Commanding Officer at Barber's Point. A tasty side dish for your next potluck.

In a small bowl, whisk together and set aside:

1/2 cup grapeseed oil VEGANAISE® egg-less mayonnaise (contains soy protein)
3 tablespoons LEMON JUICE
3 tablespoons FRENCH DRESSING (make your own)
2 teaspoon CURRY POWDER

In a large bowl, gently toss:

3 cups chilled cooked RICE (I used brown)
1/2 pound SALAD SHRIMP
1 can TUNA
1/2 cup diced CELERY
1/4 cup chopped PARSLEY (an additional 1/4 if you’re a parsley lover)
1/4 cup sliced stuffed GREEN OLIVES

Stir dressing into rice mixture just before serving.

Reader Comments (2)

Looks very yummy! We are off shrimp, though! Long story. I will substitute seared "poke" (poh - key), a Hawaiian version of fish sushi: diced raw tuna with lots of green onion and seaweed. Different styles of poke are sold in Hawaii's grocery stores. I prefer to pan - sear the poke, then chill (instead of eating the raw sushi).

May 11, 2013 | Unregistered CommenterPoha

Hi Poha, raw poke has a did a number on me once ... so definitely with you on the pan-searing part. Thank you for the suggestion. xoLexie

May 12, 2013 | Unregistered CommenterLexie

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