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Shrimp Rice Salad
| Recipe Submitted by: |
Mike Bersell |
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| Categories: |
Seafood>Beans and Grains>Salads |
| Yield: |
50 4 ounce portions |
| Ingredients |
Amount |
Method |
Rice, long grain
Water
Salt |
1 lb.
1 1/4 qt.
1 Tbl. |
Cook rice and chill. |
Shrimp, cooked and chilled
Celery, julienne sliced
Green pepper, julienne sliced |
5 lbs.
1 1/2 lbs.
1 lb. |
Combine rice, shrimp, celery and green peppers. |
Champagne vinegar
Canola oil
Worchestershire sauce
Sugar
Salt
Curry powder
Ginger, fresh chopped
Black pepper |
1 cup
1/2 cup
2 Tbl.
2 Tbl.
1 Tbl.
2 tsp.
3/4 tsp.
1/2 tsp. |
In a separate bowl, combine vinegar, oil,
Worchestershire, and seasonings. Pour over
shrimp/rice mixture.
Marinate for 3 hours minimum. |
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| Chef's Tips: |
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| Pineapple pieces or hearts of palm may be
added, if desired. |
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