- 8 ounces [227 g] broccoli flowerets
- 1 small carrot, grated
- 1 small onion, minced
- 1 garlic clove, crushed
- 2 tablespoons [30 mL] vegetable oil
- 1 tablespoon [15 mL] honey
- 1/2 teaspoon [2.5 mL] curry powder
- 1/4 teaspoon [1 mL] caraway seeds
- Salt, to taste
- 1 generous pinch Cayenne pepper
- 1 pound [454 g] frozen giant pink shrimps, shelled
- 2 ounces [56 g] salted peanuts, slivered almonds or cashew nuts
- Lettuce leaves
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- Into a 10-cup [2.5-L] microwave-safe casserole, mix together broccoli flowerets, grated carrot, minced onion and crushed garlic.
- Into a bowl, mix together vegetable oil, honey, curry powder, caraway seeds, salt and Cayenne pepper; pour over vegetables.
- Cover and microwave for 4 1/2 to 5 minutes on 'MAXIMUM', stirring at half-time.
- Arrange frozen shrimps into a large, shallow microwave-safe dish; cover and thaw shrimps for 6 to 7 minutes on 'MINIMUM', stirring twice.
- Leave to rest for 10 minutes; rinse and dry shrimps.
- Mix thawed shrimps into vegetables; cover and refrigerate salad for 3 to 4 hours, stirring once or twice.
- Mix in salted peanuts, almonds or cashew nuts.
- Arrange lettuce leaves into a large, shallow salad bowl.
- Top with salad.
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