Shrimp and Fruit Salad with Curried Yogurt Mayonnaise
Jesse
ingredients
- 3 1/2 cups coked, shelled, deveined shrimp
- 3/4 cup orange sections cut into bite-size pieces
- 2 cups peeled, seeded papaya or mango cut into bite-size cubes
- 1/2 cup white seedless grapes
- 1/2 cup banana cut into half-inch cubes
- 1 2/3 cups curried yogurt mayonnaise
- juice of half a lemon
- 6 cantaloupe halves, seeded
- 6 mint sprigs for garnish
- Curried Yogurt Mayonnaise:
- 1 egg yolk
- 2 tsp imported mustard, preferably Dijon
- 1 tsp malt vinegar
- salt and pepper to taste
- 3/4 c. corn, peanut or vegetable oil
- 1/2 c. yogurt
- 1/4 c. bottled chutney, very finely chopped
- 2 TBS curry paste
- Curry Paste:
- 2 TBS vegetable oil
- 2 TBS curry powder
- 2 tsp. flour
- 1/2 cup chicken or meat broth
directions
- 1
For the Curry Paste:
- 2
Heat oil in a small saucepan, add the curry powder and flour, stirring with a whisk.
- 3
When the mixture is blended and smooth add the broth, stirring rapidly with the whisk. When the mixture is thickened remove it from heat and let cool.
- 4
For the Curried Yogurt Mayonnaise:
- 5
Put the egg yolk, mustard, vinegar, salt and pepper in a mixing bowl and start beating with a whisk. Gradually add the oil, beating vigorously.
- 6
beat in the yogurt, chutney and curry paste.
- 7
For the Salad:
- 8
Cut shrimp into bite-size cubes and put in a bowl. Add the orange sections, papaya or mango, grapes, banana and one-half cup of the mayonnaise and lemon juice. Toss to blend.
- 9
Pile equal portions of he fruit salad into the cantaloupe halves. Spoon a little additional mayonnaise on top of each serving. Garnish each with mint sprig.
Source: NYT Magazine
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