Curry Rice With Shrimp
Super easy
Cheap
This is an exotic salad that is just different enough to be a hit at any party. Note: You may substitute cooked chicken breast for shrimp of you prefer.
Prep
Ingredients
For
15
Serving(s)
Ingredients
| 2 pkgs Chicken Rice-a-Roni |
| 6 green onions, thinly sliced |
| 16 pimento-stuffed green olives, thinly sliced |
| 3 jars marinated artichoke hearts, cut up (save the oil!) |
| 1 1/2 cups mayonnaise |
| 2 tsp curry powder |
| 8 oz Shrimp (salad size) - fresh or thawed frozen. Peeled, tails off. |
Curry Rice With Shrimp Directions
- Make rice as directed, except don't use oil or butter.
- Cool rice in refrigerator.
- Add onions, olives, artichoke hearts, and shrimp.
- In a separate bowl, mix mayo, 1/2 of the artichoke jar's oil, and curry powder.
- Add this to the rice mixture, add more of the oil if necessary to get a nice blend throughout.
- Refrigerate (for about 24 hours ahead of serving time, if possible)
- It is best served when cold! Serves 15-20.
Recipe notes
Submitted by Patty Fitzgibbons.