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Bowtie Shrimp Salad With Curry Coconut Dressing

4 servings

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Ingredients:

  • 12 ounces Contessa Cooked Tail-off Shrimp

  • 8 ounce package bowtie pasta

  • 7 ounce package Ready Pac tri-peppers, diced

  • 1 1/2 tablespoons black sesame seeds, toasted

  • 1/2 cup cilantro, finely chopped

  • 1/2 cup macadamia nuts, chopped

Curry Coconut Dressing:

  • 1 cup thick unsweetened coconut milk

  • 1/4 cup lime juice

  • 2 tablespoons jalapeno jelly, melted

  • 2 teaspoons fresh ginger root, grated

  • 1 teaspoon curry powder

  • Salt to taste

Steps:

  • Cook bowtie pasta according to package instructions and set aside.

  • In a large bowl combine all the ingredients for the curry coconut dressing.

  • Mix well and set aside.

  • In a separate bowl combine shrimp, tri-peppers, sesame seeds and pasta.

  • Thoroughly combine both mixtures and refrigerate for 1 hour.

  • Garnish with cilantro and macadamia nuts before serving.