Subject: Polynesian Shrimp Bowl recipe
Date: 7/27/2019, 5:12 PM
Some of my older notebooks of recipes are now 50 years old and coming apart,
so I’ve lost a few recipes. I lost an entire notebook for a few years and it turned
up this summer, containing a salad recipe I’d requested here a while back so I’ll
include it below.
Polynesian Shrimp Bowl (BH&G monthly contest finalist)
1 15 oz can pineapple tidbits or chinks in juice
2 tsp cornstarch
1 1/2 tsp curry powder
1/4 tsp salt
2 tsp lemon juice
2 c medium noodles cooked and drained
9 oz small cooked shrimp or larger shrimp halved lengthwise
1/2 c sliced water chestnuts
1/4 c. chopped green pepper
1/3 c mayonnaise
1/3 c sour cream
Drain pineapple and reserve the juice. In small saucepan combine cornstarch, curry,
salt and the pineapple juice. Cook and stir over medium heat until thick and bubbly.
Stir in lemon juice. Cool.
Combine noodles, pineapple, shrimp, water chestnuts and green pepper.
Blend curry mixture, mayonnaise and sour cream and fold into noodle mixture.
Chill thoroughly. Serve on salad greens. Six servings