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 a concept can be traced back into history, in fact as far into history as the Egyptians, and possibly even further. Interesting though that maybe, mostly, these old records were just simple pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to historians are some tablets in the Sumerian language 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 making anyone who drank it feel exhilarated and blissful. Progressing into Roman times 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes cooked by wealthy Romans. He recounts how the meals were split into hors d`oeuvres, main course and desserts, something we still use today. This early Roman chef informs us how the ancient cooks made use of a good variety of herbs and spices, including a few that are still present in modern kitchens such as bay, mint and dill. Continuing our culinary historical journey, there are some books from the 1300s : one book titled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books are not about the indian curry that is familiar to us all today, but instead recipes for the types of meals cooked for the nobility of the period. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including spices such as basil and rosemary. The introduction of these new herbs and spices caused an increase in recipe books, most of which are now in private collections. Over the succeeding few hundred years, the wealthy families of Wesstern Europe strove to serve up the best banquets, and because of this chefs and their collection of recipes were much in demand. Even so, it wasn`t until the nineteenth century that cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and recording popular recipes of the day. When we get to the twentieth century, recipe publications are greatly in demand due to higher levels of literacy, more spare time and having more money. The TV revolution brought us TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Aloah Shrimp Salad recipe.
