Recipe: Warm Shrimp and Wild Rice Salad with Curry Sour Cream Dressing

WARM SHRIMP AND WILD RICE SALAD
WITH CURRY SOUR CREAM DRESSING

FOR THE SALAD:
2 Tbsp extra virgin olive oil
1 (8 oz) pkg sliced fresh white mushrooms
1/2 lb shelled and deveined small raw shrimp
1 (10 oz) pkg frozen baby green peas, thawed and drained
3/4 cup wild rice
2 hard cooked eggs, coarsely chopped
salt and pepper
FOR THE DRESSING:
1 Tbsp extra virgin olive oil
6 large scallions, coarsely chopped
1 garlic clove, minced
1/2 tsp dried marjoram, crumbled
1/4 tsp dried thyme, crumbled
2 tsp curry powder
1 cup sour cream
1 cup mayonnaise
2 Tbsp fresh lemon juice
salt and pepper

TO MAKE THE SALAD:
Heat oil in large heavy saucepan over moderately high heat 2 minutes.

Add mushrooms and cook, stirring often, until lightly browned, about 5 minutes.

Add shrimp and cook, stirring just until pink, 3-5 minutes. Transfer to large bowl and reserve. If using peas, add to bowl at this point.

Cook wild rice in same pan.

BEGIN TO PREPARE DRESSING WHILE RICE COOKS:
Heat oil in heavy skillet over moderately high heat 1 minute.

Add scallions, garlic, marjoram, thyme, and curry powder and cook, stirring often until scallions wilt, about 3 minutes.

Off heat mix in sour cream, mayonnaise, lemon juice and salt and pepper to taste. Pour half of dressing over shrimp mixtures and set rest aside.

When rice is done, fluff with fork and add to shrimp mixture along with hard boiled eggs. Toss well, then season to taste with salt and pepper. Add more dressing if needed.

Servings: 4
Source: Dinners in a Dish or a Dash by Jean Anderson