Seafood Rice Ring Recipe
Ingredients
| Rice | 1 1⁄2 Cup (24 tbs) | |
| Canned shrimp | 1 Cup (16 tbs) (Whole) | |
| Canned crab | 1 Cup (16 tbs) (Canned Or Fresh) | |
| Lemon juice | 3 Tablespoon | |
| Chopped green onions | 1⁄4 Cup (4 tbs) | |
| Chopped green pepper | 1⁄4 Cup (4 tbs) | |
| Sliced stuffed olives | 1⁄2 Cup (8 tbs) | |
| Salad dressing | 1 Cup (16 tbs) | |
| Chili sauce | 1⁄2 Cup (8 tbs) | |
| Dry mustard | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Garlic salt | 1⁄4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Vinegar | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 143 Calories from Fat 13
% Daily Value*
Total Fat 1 g2%
Saturated Fat 0.22 g1.1%
Trans Fat 0 g
Cholesterol 8.2 mg2.7%
Sodium 501 mg20.9%
Total Carbohydrates 27 g8.9%
Dietary Fiber 0.6 g2.4%
Sugars 6.1 g
Protein 5 g10.8%
Vitamin A 4.1% Vitamin C 10.6%
Calcium 1% Iron 2%
*Based on a 2000 Calorie diet
Directions
Sprinkle seafood with lemon juice; toss with rice.
Add onions, green pepper and olives.
Blend remaining ingredients; add to rice mixture.
Pack into a 1 3/4 quart ring mold.
Chill for several hours or overnight before serving.
Chef
