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Shrimp And Rice Salad

Cool.Cook's picture
Ingredients
  Cooked rice 1 1⁄2 Cup (24 tbs)
  Cooked shrimp 12 Ounce, cut into pieces
  Celery 1 , chopped
  Carrots 1 , shredded
  Mayonnaise/Salad dressing 4 Tablespoon
  Lemon juice 3 Teaspoon
  Asparagus 10 Ounce (Drained)
Directions

In large bowl, combine all ingredients except asparagus; mix well.
Add asparagus and toss gently.
Chill before serving.
If desired, garnish with pimiento strips, tomato wedges or hard-cooked egg slices.
TIPS: A 12-oz. package frozen shrimp or two 4 1/4-oz. cans shrimp, drained, can be used.
If desired, omit asparagus.
Add a 6-oz. jar marinated artichoke hearts, drained, to shrimp mixture; toss gently.
For additional color and flavor, 1/4 cup ripe olives, 1 tablespoon chopped pimiento and 2 tablespoons chili sauce may be added with the carrot.
For garnishes, try asparagus spears, hard-cooked egg slices and/or tomato wedges.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Servings: 
4

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