Curry Rice Salad with Shrimp
1 cup mayonnaise
1½ cup sour cream
1/3 cup white wine vinegar
2 tbls curry powder
1 tbls Dijon mustard
1 tsp sugar
Salt and pepper
4 cups cooked rice (about 1 ¼ cups raw), cooled
2/3 cup chopped celery
½ cup chopped onions
½ pound cooked medium shrimp
2/3 cup pitted black olives, halved
Green onions, chopped
- Combine first 6 ingredients in a medium bowl. Season with salt and pepper.
- Combine rice, celery, and ½ cup chopped onion in a large bowl.
- Pour 1 cup dressing over rice mixture and toss. Cover salad and remaining dressing and refrigerate 1 hour. (can be prepared up to 8 hours ahead).
- Pour ¾ cup remaining dressing over salad (reserve remainder for another use). Add shrimp and olives and toss. Sprinkle with green onions and serve.
Add some cheese and Castleton Crackers to round out a meal!