Curry Shrimp Pasta Salad
July 25, 2018
It is summertime, and with summer comes barbecues and a many variety of celebrations. I always enjoy the menu selection during this time of the year. There is nothing like charred meats on the grill, but no summer celebration is complete without the sides to accompany the barbecue.
- 2 pounds medium shrimp, peeled and deveined
- 1 pound of tricolor pasta, cooked, drained, and cooled
- 1 can coconut milk
- 3 garlic cloves
- 2 T butter
- 1 medium green pepper, diced
- 1 medium red pepper, diced
- 1 medium yellow pepper diced
- 1 shallot, minced
- 1 package of frozen peas, thawed
- 1 2.5 oz. can black olive slices
- 1 c. ranch dressing
- ½ c. mayonnaise
- 3 T Curry seasoning
- 2 t salt
- ½ black pepper
Marinade peeled and deveined shrimp in coconut milk, garlic cloves, 2 T curry seasoning overnight.
Remove shrimp from marinade, shaking off excess marinade, and bring to room temperature. Sauté shrimp in butter on med-high. Be careful not to overcook shrimp. They will shrink some, but should still be plump and succulent. Remove from heat and cool.
Take half of your shrimp and mince. You can either use a food processor or a knife. The idea here is to have a consistency small enough to ensure shrimp is tasted in every bite. We all know folks will pick out the big shrimps!
Mix all of your ingredients together, except pasta. After you incorporate all the ingredients, incorporate the pasta in small batches to ensure ever noodle is coated. Chill before serving.