Curry Shrimp Salad Tastefully Presented
Shaw Road, Nevis, West Indies
August 26, 2013
This is my take on a fantastic curry shrimp dish that I remember form the now sadly defunct Cla-Cha-Del restaurant on Shaw Road in Nevis. This make a great summer time appetizer, or served with some fresh Naan bread, and a mango yoghourt…a delicious light lunch.
2/3 Cup Mayonnaise
1 Teaspoon Madras Curry Powder
1 Teaspoon finely chopped fresh cilantro
1/2 Teaspoon finely chopped fresh mint
1/2 Teaspoon minced Scotch Bonnet Pepper
1 Celery rib diced
1/2 Red bell pepper diced
2 Scallions (Green Onions) sliced thinly
1 Pound fresh shrimp, cleaned, cooked, and roughly chopped
3 Medium ripe avocados halved
2 Tablespoons freshly squeezed lime juice.
Six medium fresh mint leaves
Place the first 4 ingredients in a medium bowl and whisk until creamy.
Gently fold in the shrimp, celery, bell pepper, scotch bonnet pepper, green onion.
Cut each avocado in half lengthwise; remove the pits.
Trim a little from the bottom of each avocado half so that they sit upright.
Place a half avocado on each of the 6 chilled plates; brush with the lime juice to deter discoloration.
Divide and spoon in the shrimp mixture on top of the avocados.
Chill for 15 minutes, garnish with a mint leaf, and serve immediately.