Quick Recipes and Easy

Shrimp Curry Salad with Cashews


4-cups Boston lettuce, cut into bite size pieces
1-cup Sweet peas, frozen
12-ounces Shrimp (frozen, cooked, peeled & deveined, thawed, Drained and remove tails.)
2-stalks Celery, sliced
1¼-cups Shoestring potatoes, canned
½-cups Cashews, chopped

Curry Dressing

(See recipe below)


Cook and drain peas according to directions on package; rinse with cold water and drain. Make Curry Dressing; set aside.

Combine peas, shrimp, lettuce, celery, and dressing; toss to coat. Cover and refrigerate for three hours to let flavors blend. Just before serving stir in shoestring potatoes and cashews; divide into four plates and serve.

Ingredients & Instructions for Curry Dressing:

½-cup Mayonnaise or sour cream
2-tablespoons Lemon juice
1-tablespoon Milk
1-teaspoon Curry powder
⅛-teaspoon Lemon pepper

Combine all the ingredients in a small bowl; makes about ¾ cup of dressing.

Serves 4

You can find this recipe at Crisite’s Cookin in her “Lettuce Eat” cookbook along with many more fantastic recipes. Be sure to submit your favorite recipe for a chance to win a free “Gotcha Covered” apron. Check out Cristie’s tasty and unique specialty spices, Bling It, Zing It and Rind It. If you like to read check out Cristie’s new novel “11.11.11″ by TJ Stokes and she doesn’t stop there she has another thriller coming out soon “Mark My Words This Will Happen Again”.

Cooking lessons for Cristie started at 8 years ancient with the best teacher in the world — her Mom! Later, she cooked for the restaurant the family owned, and her like of the “trade” has grown ever since. Cristie’s creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie’s books at cristiescookin.com cristiescookin.com and tjstokes.com tjstokes.com

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