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Shrimp and Rice Salad Recipe

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This recipe for Shrimp and Rice Salad, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy Mitchell
Added: Sunday, May 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 to 2 lbs. frozen cooked shrimp, thawed
Cajun seasoning
2 c. sliced celery
2 c. chopped green onions , green part too
2 chicken bullion cubes or chicken broth
rice
1 c. Mayonnaise
mustard, to taste
horseradish, to taste
ketchup, to taste


Directions:
Directions:
Sprinkle shrimp with Cajun seasonings, toss to coat and set aside. Prepare enough raw rice to make 4 servings. Substitute broth for water or add bullion to the water. Let cool completely. Mix mayonnaise with small amounts of mustard, ketchup, and horseradish until it suits your taste. Mix all ingredients together and chill, covered overnight. If too dry, you can stir in a tsp. or two of milk to loosen it up.

Preparation Time:
Preparation Time:
over night
Personal Notes:
Personal Notes:
Wendy is the daughter of Nina (Hollenshead) Sanders & the step-daughter of George Sanders. She is the granddaughter of the late Ray and Fern (Prince) Hollenshead. Make the night before for best flavor.

 

 

 

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