Shrimp and Rice Salad |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 lb jumbo shrimp, cooked and diced | 3 cups converted rice, cooked | 2/3 cup celery, finely chopped |
| 1/4 cup green onion, finley chopped | 1/4 cup green peppers, finely chopped | 1 (8oz) can sliced water chestnuts, cut into halves |
| 1 (10 oz) pkg frozen small green peas | 1 cup mayonnaise | 4 tsp soy sauce |
| 1/2 tsp curry powder (optional) | ||
| 1 | Prepare first five ingredients. Combine with water chestnuts and thawed peas. Mix mayonnaise, soy sauce and curry powder. Stir into other mixture. Cover and chill. Serve on green leafy lettuce. |