Shrimp Rice Salad
|Shrimp||1 Pound, peeled and deveined|
|Cooked rice||2 Cup (32 tbs)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Thinly sliced olives||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Garlic salt||1⁄8 Teaspoon|
|Celery salt||1⁄8 Teaspoon|
|Commercial french dressing||4 Tablespoon|
|Tomato wedges||1⁄2 Cup (8 tbs)|
Arrange peeled shrimp around outside edge of flat round baking dish.
Cover with plastic wrap.
Microwave at HIGH 5 minutes.
Let stand, covered, 3 to 5 minutes.
Combine cooked shrimp with rice, celery, olives, green pepper, pimiento, onion, garlic and celery salt, pepper, and French dressing.
Toss lightly to combine.
Serving size: Complete recipe
Calories 1599 Calories from Fat 325
% Daily Value*
Total Fat 46 g70.9%
Saturated Fat 5.3 g26.5%
Trans Fat 0 g
Cholesterol 689.4 mg229.8%
Sodium 2225.4 mg92.7%
Total Carbohydrates 178 g59.2%
Dietary Fiber 10.2 g41%
Sugars 20 g
Protein 106 g211.8%
Vitamin A 332.7% Vitamin C 220.1%
Calcium 70.8% Iron 171.5%
*Based on a 2000 Calorie diet