Papayas are stuffed with a slightly spicy, tangy shrimp salad for a refreshing lunch, brunch, entree or appetizer. Traditional cooked shrimp may be substituted for the baby salad shrimp. Simply cut the shrimp into 1/2-inch chunks.
Prep Time: 1 hours, 10 minutes
Ingredients:
- 1/2 cup mayonnaise
- 2 limes, divided use (see recipe instructions)
- 1/8 teaspoon curry powder
- 1/4 teaspoon dried dill weed
- 1-1/2 Tablespoons minced mango chutney
- Salt and freshly ground pepper to taste
- 1/2 pound cooked baby salad shrimp (use frozen or fresh)
- 1 Tablespoon minced onion
- 1 Tablespoon minced celery
- 2 ripe papayas, cut in half lengthwise and seeded
Preparation:
Whisk together mayonnaise, juice of 1 lime, curry powder, dill weed, mango chutney, salt, and pepper.Pour over shrimp, onion, and celery. Toss gently to mix. Chill for 1 hour to let flavors meld.
Mound equal portions of the shrimp salad into the papaya halves. Cut remaining lime into wedges and use as garnish.
Yield: 4 servings
