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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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4.125
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1393 Calories from Fat 543

% Daily Value*

Total Fat 71 g109.3%

Saturated Fat 3.8 g19%

Trans Fat 1 g

Cholesterol 468 mg156%

Sodium 1105 mg46%

Total Carbohydrates 126 g42.1%

Dietary Fiber 15.6 g62.5%

Sugars 29.8 g

Protein 67 g134.7%

Vitamin A 235% Vitamin C 279.6%

Calcium 55.7% Iron 150.4%

*Based on a 2000 Calorie diet

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Shrimp Rice Salad Recipe