This shrimp and rice salad gets its attractive color and excellent flavor from peas, chopped red bell pepper, celery, mayonnaise, and seasonings. Serve the shrimp and rice salad on a bed of romaine lettuce with sliced tomatoes or avocado wedges on the side for a wonderful hot weather meal, or enjoy this salad any time of the year. It makes a fabulous luncheon salad.
For an extra-special salad replace all or part of the shrimp with chunks of cooked lobster, or use a combination of crabmeat, shrimp, and lobster.
If you're short on time, use frozen cooked shrimp (thaw in the refrigerator) and the 90-second microwave ready rice. All you'll have to do is let the rice cool, chop a few vegetables, and toss it all together.
- 1 1/2 cup cooked rice
- 1 pound shrimp
- 1/2 cup diced celery
- 3 green onions, thinly sliced
- 2 tablespoons finely chopped red bell pepper
- 1 cup
- fresh or frozen green peas, cooked until just tender
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon celery seed
- 1/2 to 3/4 cup mayonnaise
- 2 tablespoons
- dill pickle juice
- Cook the rice following the package directions. Remove from the heat and cool completely.
- Peel the shrimp. Make a shallow cut down the back of a shrimp with a small, sharp knife. Remove the dark vein; rinse well. Repeat with the remaining shrimp.
- Bring a saucepan of water to a boil; add the shrimp and lower the heat to low. Simmer for about 3 minutes, or until the shrimp are opaque and pink. The time depends on the size of the shrimp. Let the shrimp cool and chop them coarsely.
- In a serving bowl, combine the shrimp, celery, onions, peas and red bell pepper. Sprinkle with salt, pepper and celery seed.
- Add the cooled rice to the shrimp mixture; add mayonnaise and dill pickle juice and gently mix.
- Taste and adjust seasonings.
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|Nutritional Guidelines (per serving)|
|Total Fat||28 g|
|Saturated Fat||5 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||4 g|