Shrimp And Rice Salad Recipe
Ingredients
| Cooked rice | 1 1/2 Cup (16 tbs) | |
| Shrimp | 1 1/2 Cup (16 tbs), cut into pieces | |
| Stalk celery | 1 , chopped | |
| Carrot | 1 , shredded | |
| 3 to 4 tablespoons mayonnaise or salad dressing | ||
| Lemon juice | 3 Teaspoon | |
| Asparagus | 1 Can (10oz), drained | |
Directions
In large bowl, combine all ingredients except asparagus; mix well.
Add asparagus and toss gently.
Chill before serving.
If desired, garnish with pimiento strips, tomato wedges or hard-cooked egg slices.
TIPS: A 12-oz. package frozen shrimp or two 4 1/4-oz. cans shrimp, drained, can be used.
If desired, omit asparagus.
Add a 6-oz. jar marinated artichoke hearts, drained, to shrimp mixture; toss gently.
For additional color and flavor, 1/4 cup ripe olives, 1 tablespoon chopped pimiento and 2 tablespoons chili sauce may be added with the carrot.
For garnishes, try asparagus spears, hard-cooked egg slices and/or tomato wedges.
Add asparagus and toss gently.
Chill before serving.
If desired, garnish with pimiento strips, tomato wedges or hard-cooked egg slices.
TIPS: A 12-oz. package frozen shrimp or two 4 1/4-oz. cans shrimp, drained, can be used.
If desired, omit asparagus.
Add a 6-oz. jar marinated artichoke hearts, drained, to shrimp mixture; toss gently.
For additional color and flavor, 1/4 cup ripe olives, 1 tablespoon chopped pimiento and 2 tablespoons chili sauce may be added with the carrot.
For garnishes, try asparagus spears, hard-cooked egg slices and/or tomato wedges.
Chef
