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Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Curried Seafood Salad

Score the match point with this international favorite. Brings together wonderful seafood flavors and the mild chutney flavors of Asia. Larger portions with fresh herb bread can make an elegant dinner.

Salad:
1/2 pound medium peeled shrimp, cooked (we bought pre-cooked shrimp at the grocery store's seafood counter)
1/2 pound lump crabmeat
1/2 pound sea scallops, cut in half and poached (cook in water that is barely boiling for 10 to 15 min.)
4 scallions, chopped
1 cup celery, chopped fine
6 leaves Romaine lettuce

Dressing:
3 tablespoons mayonnaise
1/4 cup mango chutney (available in grocery stores -- see tester's note)
1 tablespoon lemon juice
1 tablespoon mild curry powder (available in grocery stores of Indian restaurants)
1/2 teaspoon salt
1/2 fresh mango or peach, chopped (must be fresh and sweet; if not, omit)

Playbook:

Place the cooked shrimp, crabmeat, scallops, scallions, and celery in a large mixing bowl.

To make the dressing, combine the ingredients in a separate bowl and mix. Pour the dressing over the seafood and vegetables and toss gently.

Line a platter with lettuce leaves and arrange salad on top.

Tester's note: We went light on the mango chutney, which has a strong flavor.

Degree of difficulty: 4

Prep time: 30 minutes

Cooking time: 30 minutes

Paul Abrams'
"The Sport of Cooking"

Thursday, January 18, 2001



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