Shrimp Salad Shells

Ingredients

PASTRY SHELLS

• 1 package purchased puff pastry shells, thawed

FILLING

• 10 eggs, hard-cooked, shelled and diced
• 2 cups cooked medium shrimp, shelled and deveined
• 1 8-oz. can sliced water chestnuts, drained
• 1/2 cup chopped green onions
• 1/2 lb Chinese pea pods
• 3 quarts boiling water

DRESSING

• 3/4 cup Darigold Buttermilk
• 2 tablespoons Darigold Sour Cream
• 1/4 cup light mayonnaise
• 1 tablespoon lemon juice
• 2 teaspoons EACH minced fresh cilantro, minced fresh ginger, minced fresh parsley and curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• few drops Tabasco sauce
• dash cumin

Instructions

Prepare pastry shells according to package directions, bake, cool and set aside.

Reserving 1 tablespoon green onions, 10-12 shrimp for garnish and pea pods, combine remaining filling ingredients. Stem and string pea pods and drop into boiling water. Cook, uncovered, just until peas are brighter green, about 2 minutes; drain. Immerse pea pods in ice water; drain when cool. Combine all dressing ingredients, correcting seasonings to taste. Fold dressing into filling ingredients.

To serve, line pastry shells with pea pods and fill shells with shrimp-egg mixture. Garnish with one or two shrimp and a sprinkle of chopped green onion.

Makes 6 individual servings.

For a tasty variation, substitute 3 cups bite-sized pieces boned and skinned cooked chicken breast in place of shrimp and eggs.