Shrimp And Rice Salad Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Onions | 2 Small, peeled and chopped finely | |
| Sliced mushrooms | 1 Cup (16 tbs) | |
| Cooked rice | 2 Cup (32 tbs) | |
| Cooked peas | 1 Cup (16 tbs) | |
| Red peppers | 1 Small, seeded and cut into strips | |
| Chopped parsley | 2 Tablespoon | |
| Cooked ham | 4 Ounce, cut into strips | |
| Shrimp | 1 Pound (1 Pint) | |
| French dressing | 1 Cup (16 tbs) | |
| Lettuce | 1 | |
| Tomato slices | 3 (For Garnish) | |
| Cucumber slices | 3 (For Garnish) |
Nutrition Facts
Serving size
Calories 573 Calories from Fat 276
% Daily Value*
Total Fat 31 g48.2%
Saturated Fat 6.8 g34.2%
Trans Fat 0 g
Cholesterol 162.9 mg54.3%
Sodium 1032.9 mg43%
Total Carbohydrates 45 g15.1%
Dietary Fiber 5.1 g20.5%
Sugars 15.1 g
Protein 29 g57.2%
Vitamin A 142.4% Vitamin C 111.5%
Calcium 11.3% Iron 29.4%
*Based on a 2000 Calorie diet
Directions
Remove from the pan.
Add a little more butter if required and fry the mushrooms for 3 minutes.
Mix onion, mushroom and any pan juices with the rice.
Add, peas, red pepper, parsley, ham and shrimps, saving a few for the garnish.
Mix lightly and add enough dressing to moisten.
Arrange the rice mixture in a ring on a serving dish.
Surround with shredded lettuce and put the rest of the lettuce in the centre.
Top with the reserved shrimps and arrange alternate slices of tomato and cucumber on the ring of lettuce.
Chef
