Shrimp And Rice Salad
|Onions||2 Small, peeled and chopped finely|
|Sliced mushrooms||1 Cup (16 tbs)|
|Cooked rice||2 Cup (32 tbs)|
|Cooked peas||1 Cup (16 tbs)|
|Red peppers||1 Small, seeded and cut into strips|
|Chopped parsley||2 Tablespoon|
|Cooked ham||4 Ounce, cut into strips|
|Shrimp||1 Pound (1 Pint)|
|French dressing||1 Cup (16 tbs)|
|Tomato slices||3 (For Garnish)|
|Cucumber slices||3 (For Garnish)|
Heat the butter and saute the onions until lightly browned.
Remove from the pan.
Add a little more butter if required and fry the mushrooms for 3 minutes.
Mix onion, mushroom and any pan juices with the rice.
Add, peas, red pepper, parsley, ham and shrimps, saving a few for the garnish.
Mix lightly and add enough dressing to moisten.
Arrange the rice mixture in a ring on a serving dish.
Surround with shredded lettuce and put the rest of the lettuce in the centre.
Top with the reserved shrimps and arrange alternate slices of tomato and cucumber on the ring of lettuce.