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Shrimp Rice Salad

salad.queen's picture
Ingredients
  Tomatoes 6 Large
  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
  Paprika 1⁄4 Teaspoon
Directions

With stem ends down, cut tomatoes into 6 wedges, cutting to, but not through, bases.
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.
Chill.
Just before serving, spoon shrimp salad into shells.
If desired, trim with watercress and additional shrimp.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Shrimp

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