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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Rice and Shrimp Salad Recipe

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This recipe for Rice and Shrimp Salad is from Communications Bureau Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups unsalted cooked rice, cooled
1/2 cup finely chopped onion
1/2 cup finely chopped sweet pickle or relish
1/4 cup diced pimiento
1/2 lb. shrimp, cooked, peeled, and deveined
2 hard cooked eggs, chopped
3/4 to 1 cup mayo
1 tsp. salt
1/4 tsp. pepper
1 tsp. prepared mustard
Lettuce
Tomato wedges (optional)
Ripe olives
Directions:
Directions:
Combine first 10 ingredients and toss lightly; chill thoroughly. Serve on lettuce leaves; garnish with tomato wedges and olives, if desired.
Number Of Servings:
Number Of Servings:
Makes 6 - 8 servings

 

 

 

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