Ingredients
FROM JONI'S KITCHEN
2 lb medium shrimp, fresh
1 cup celery, chop fine
20 oz can pineapple chunks, drain unsweetened
1/3 cup raisins
1/2 cup reduced cal mayonaise
2 tsp curry powder
4 pita bread pockets(optional)
4 leaves of lettuce
Directions
Bring water to a boil and add shrimp, and cook 3 to 5 minutes or until
shrimp turn pink. Drain; rinse with cold water. Peel and devein, if
desired. Combine shrimp and remaining ingredients. Refrigerate at
least 1 hour before serving. Serve on a bed of lettuce or in a Pita
Bread. Yield: 3 to 4 servings Source: Southern Living - Curry in a
Hurry
Servings: 1 servings
Aloah Shrimp Salad Recipe brought to you by Recipe Ideas
Categories: Fish; Salad; Seafood; Shrimp
The History of Recipes
Recipes as an idea can be found back into ancient history, in fact as far back as the ancient Egyptians, and potentially, even further back. In practice though, these, early cookbooks were just very simple hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to historians are some ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Later on, in The time of the romans 25BC a man called Apicius created some documents showing how to cook the recipes cooked by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into appetizers, main course and afters, a style of dining still practiced today. He also describes how the ancient Romans were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs like bay, rue and parsley. Moving our culinary historical trip onwards, we have some interesting books which date from the fourteenth century ; one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these two books are not about the spicy food that is popular today, but instead recipes for the types of meals enjoyed by the upper classes of the period. Later on, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the holy lands, including spices like parsley and basil. The introduction of these new tastes created an increase in manuscripts on cookery, many of which are kept safe in private collections. When we get to the 20th century, cooking publications were greatly in demand mostly due to better eduction, people having increased leisure time and having more money. The arrival of TV brings us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes just like those on our site. |
We hope you enjoy this Aloah Shrimp Salad recipe.
