RCI-RC.004.0269.001
Shrimp 'n' Rice Salad
Shrimp 'n' Rice Salad from the Recidemia collection
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyadvanced
Ingredients
- shrimp1 lbscooked, peeled, and deveined
- rice2 cupscooked
- celery¼ cupthinly sliced
- stuffed olives¼ cupsliced
- green pepper¼ cupchopped
- pimento¼ cupchopped
- onion¼ cupminced
- ½ tsp
- ¼ tsp
- 3 tbsp
- 1 unit
- tomatoes2 unitcut in wedges
- 1 unit
- French dressing1 unitcommercial
Method
1
Combine the cooked rice, shrimp, celery, stuffed olives, green pepper, pimento, and onion in a large mixing bowl.
2
Sprinkle salt and pepper over the mixture and toss gently to distribute seasonings evenly.
3
Add mayonnaise to the bowl and fold it in carefully until all ingredients are evenly coated and the mixture holds together loosely.
4
Chill the shrimp and rice mixture in the refrigerator for at least 15 minutes to allow flavors to meld.
5
Arrange lettuce leaves on individual serving plates or a large serving platter as a base.
6
Spoon the chilled shrimp and rice salad onto the lettuce, mounding it gently in the center.
7
Arrange tomato wedges around the salad and garnish with celery leaves for color and freshness.
8
Drizzle the French dressing over the salad just before serving, or pass it on the side for guests to add to taste.