A mother-daughter conversation on food and cooking (mostly)
I had a nice lunch planned for John and Kathy today featuring my favorite avocado stuffed with shrimp, but woke up in the middle of the night and remembered that John didn't eat avocado. I improvised this shrimp salad this morning. The final menu was curried shrimp salad,
white bean salad, homemade bread, plum chutney, and apple crisp with pumpkin ice cream.
Curried Shrimp Salad
1 pound boiled shrimp, some left whole and some chopped coarsely
1 cup chopped cashews
1 cup finely diced celery
3 green onions
Dressing:
3/4 cup mayonnaise
Juice and zest of one lime
1 tablespoon Dijon mustard
Several dashes hot pepper sauce
1-2 teaspoons curry powder
Salt and pepper
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