Shrimp Rice Salad
|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|
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.
Just before serving, spoon shrimp salad into shells.
If desired, trim with watercress and additional shrimp.