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Shrimp Salad San Joaquin

Tummy.Tucker's picture
Ingredients
  Small shrimp 12 Ounce, cooked shelled and deveined (tails left on)
  Scallions 1 Cup (16 tbs), chopped (Green Onions)
  Olive oil/Vegetable oil 2 Tablespoon
  Garlic 3 Clove (15 gm), minced
  Water 1 1⁄3 Cup (21.33 tbs)
  Instant chicken broth and seasoning mix 20 Pound (4 Packets)
  Hot sauce 1 1⁄2 Teaspoon
  Red pepper 1⁄2 Teaspoon, crushed
  Instant rice 4 Ounce, uncooked
  Tomatoes 2 Medium, seeded and cut into thin strips
  Green bell peppers 1 Cup (16 tbs), diced
  Salt 1 1⁄2 Teaspoon (Optional)
  Pepper 1 Dash (To Taste)
  Italian flat leaf parsley sprigs 3 (As Required)
  Thin lime slices 3 (As Required)
Directions

GETTING READY
1) In a large glass bowl, toss the shrimp, scallions, oil and garlic together until thoroughly coated, cover and refrigerate overnight.

MAKING
2) In a 1-quart saucepan, stir the water, broth mix, hot sauce and red pepper together, until the broth mix is dissolved.
3) Bring to a boil, stir in the rice, turn off the heat, cover and allow to stand for 5 minutes, then fluff the rice with a fork.
4) Add the tomatoes, bell peppers, pepper and salt, if desired, toss well to combine.
5) Add the rice mixture to the shrimp mixture and toss until thoroughly combined.
6) Cover with a plastic wrap and refrigerate for at least 1 hour, until chilled.

SERVING
7) Garnished with parsley sprigs and lime slices and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Shrimp
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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