Shrimp and Rice Salad.

Ingredients

• 1 cup long grain rice
• 5 tsp chicken flavor instant bouillon
• 1 lb small shrimp, cooked, shelled and deveined
• 3/4 cup mayonnaise or salad dressing
• 1 to 2 tblsp lemon juice
• 1 cup chopped celery
• 1/2 cup chopped green pepper
• 1/4 cup pimiento
• 1/2 tsp dill weed, optional
• lettuce leaves
• Hard-cooked egg slices, optional
• tomato wedges, optional

Directions

1. Prepare rice as pkg directs, omitting salt and butter and adding 1 tblsp bouillon to water.
2. Chill.
3. Stir together mayonnaise, lemon and remaining bouillon in large bowl, combine all ingredients except lettuce, egg, and tomato, mix well.
4. Chill thoroughly.
5. Serve on lettuce.
6. If desired garnish with egg and tomato.
7. Refrigerate leftovers.

Temperature

• Chill; Chill thoroughly; Refrigerate leftovers

Equipment

• measuring cups and spoons; rice-cooking saucepan with lid; knife and cutting board; large mixing bowl; mixing utensil; refrigerator and covered storage container; serving plate or bowl

Arwilda’s edits

Arwilda’s note: The original wording is obscured; the final visible text is “1 to 2 tblsp lemon juice”. Text between 1 and to 2 is heavily crossed out; remaining reading gives final quantity.

Needs review

Uncertain crossed-out text in lemon juice ingredient: Original crossed-out text is unreadable.