[onlypaid]
by Chef John Guinivere
Summary: East meets West in an elegant, tangy summer salad
Cooking time (duration): 15 minutes
Number of servings (yield): 4
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Ingredients
- 1 tbsp. vegetable oil
- 3 tsp. curry powder
- 1 lb. shrimp
- 2 cobs of white corn, uncooked
- 1/4 cup red onion, diced
- 1/3 cup sun-dried tomatoes
- 1/3 cup black olives, sliced
- 1/4 cup toasted or roasted cashew halves
- 1 small tomato, diced
- 2 cups rice, cooked
- 2/3 cup mayonnaise
- 3 tbsp. honey
- salt to taste
- red bell pepper strips for garnish
- cilantro leaves for garnish
Instructions
- Mix oil and 2 tsp. curry powder together in a large skillet over medium-high heat.
- Add shrimp; toss to coat shrimp with oil and curry.
- Stir constantly with tongs until the shrimp are cooked through, about 3 to 4 minutes.
- Transfer to a large bowl.
- Shave corn kernels off of the cob into the bowl of shrimp.
- Add onions, both tomato types, olives, cashew halves, rice, mayonnaise, honey, and the remaining 1 tsp. curry powder; stir well.
- Add salt to taste, and mix it in.
- Serve chilled.
- Garnish with red bell pepper strips and cilantro leaves.
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