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Shrimp Rice Salad Recipe
|Cooked shrimp||2 Cup (32 tbs), cleaned, peeled and cut up|
|Cooked rice||1 1⁄2 Cup (24 tbs)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Sliced pitted ripe olives||1⁄4 Cup (4 tbs)|
|Snipped parsley||1 Tablespoon|
|Salad oil||1⁄4 Cup (4 tbs)|
|Red wine vinegar||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Dry mustard||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1325 Calories from Fat 520
% Daily Value*
Total Fat 68 g105.3%
Saturated Fat 3.1 g15.5%
Trans Fat 1 g
Cholesterol 0 mg
Sodium 567.4 mg23.6%
Total Carbohydrates 126 g42.1%
Dietary Fiber 15.6 g62.5%
Sugars 29.8 g
Protein 54 g107.7%
Vitamin A 224.2% Vitamin C 270.8%
Calcium 46.4% Iron 109.2%
*Based on a 2000 Calorie diet
Spread wedges apart slightly.
Carefully scoop out pulp; dice and drain pulp.
Chill tomato shells.
Combine diced tomato, shrimp, rice, celery, olives, and parsley.
Blend together remaining ingredients and 1/2 teaspoon salt; toss with shrimp mixture.
Season with salt and pepper to taste.
Just before serving, spoon shrimp salad into shells.
If desired, trim with watercress and additional shrimp.