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Artichoke Rice Salad with Shrimp Recipe

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This recipe for Artichoke Rice Salad with Shrimp, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Tuesday, September 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6.9 oz. instant chicken rice/pasta mix
6 oz. marinated artichoke hearts, quartered
1/2 c. mayonnaise
1/2 green pepper, chopped
3-4 green onions, chopped
1 t. curry powder
12 pimiento-stuffed green olives, sliced
1 lb. sm.-med. shrimp, peeled, deveined
salt and pepper

Directions:
Directions:
In skillet sprayed with vegetable oil cooking spray, brown rice and pasta mixture. (Do not add butter or oil per package.) Per package, add water and seasoning packet; prepare according to directions. Drain artichoke hearts; reserve marinade. In small bowl, whisk marinade and mayonnaise to combine. Add pepper, onions, olives, curry powder, salt and pepper, to taste; mix. To serve cold, cook shrimp in small amount of salted water 3-4 minutes, until firm and cooked through. (Test to see if texture is right.) To serve hot, plunge shrimp into boiling water 2-3 minutes; drain. Do not overcook. Add artichoke mixture to rice and pasta mixture. Gently stir in cooked shrimp. If serving as a salad, chill until ready to serve. If serving as a casserole, preheat oven to 350. Place in 2 1/2-quart casserole dish; bake 20 minutes, until heated through.

 

 

 

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