Shrimp and Rice Salad.
White Binder handwritten page
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
- Prepare rice as pkg directs, omitting salt and butter and adding 1 tblsp bouillon to water.
- Chill.
- Stir together mayonnaise, lemon and remaining bouillon in large bowl, combine all ingredients except lettuce, egg, and tomato, mix well.
- Chill thoroughly.
- Serve on lettuce.
- If desired garnish with egg and tomato.
- 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 changes
- Added “1 to 2 tblsp lemon juice”
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