Curried Shrimp Salad with Mandarin Olive Oil Dressing

This is a recipe of shrimp prepared with Indian spices on a bed of romaine lettuce with Mandarin olive oil dressing.

Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes

Servings: 2

Ingredients:

1.5 head of romaine lettuce chopped, 1/4 inch width.
1 packet of Whole Catch de-veined, shelled, uncooked shrimp
1 tablespoon O&CO Mandarin olive oil
1/2 tspn. turmeric
1/2 tspn. cayenne
1 tspn. garam masala
1.5 cups chopped tomato
1/4 tspn salt
Herbamare to taste

Steps

1. Thaw the shrimp for 15-20 minutes by keeping it in a bowl of cold water.
2. Steam the shrimp in a shallow pan until the water from the shrimp dries out and evaporates.
3. Add turmeric, garam masala, chopped tomato and salt.
4. Continue to cook the shrimp on low flame until all the spices are absorbed and the liquid from the tomato is absorbed into the shrimp (about 20 minutes).
5. Mix the spices, tomatoes and shrimp thoroughly so that it is nicely blended.
6. Turn off the stove once all the liquid is absorbed and the shrimp is moist but not dry.
7. Collect all the shrimp together and pour the olive oil on the shrimp.
8. Mix thoroughly so that the olive is properly blended in.
9. Lay the chopped romaine lettuce on a plate and sprinkle some Herbamare (See earlier post)
10. Divide the shrimp into two portions, use one portion per person.
11. Lay the shrimp on the bed of lettuce.

Options

• You could also layer the lettuce with some steamed broccoli and then lay the shrimp on the broccoli.
• You could eat the salad with a side of a cracker and tapenade.