Wednesday, August 24, 2011

Rice and Seafood Salad Recipe

This is a very French salad which we have been enjoying for years. Serves 6 to 8.

18 oz. frozen salad shrimp
1 cup uncooked long grain rice
1 t. turmeric
2 cups chicken broth
10 black olives
Salt and pepper to taste
2 red pimentos
12 small fresh mushrooms
1/4 cup olive oil
1 clove garlic, crushed
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup French dressing
Crisp lettuce for garnish

V.S.P. Fully defrost the shrimp. Cook the rice in the usual way, substituting the chicken broth for water and adding the turmeric. Cook rice until chicken broth is absorbed and rice is fluffy. Allow to cool.

Pit and slice the olives; cut pimentos in strips. Cook mushrooms and garlic in olive oil for 10 minutes. Remove from heat and cool. Mix all ingredients lightly together, mixing in the oil and garlic the mushrooms were cooked in. Mix the mayonnaise, sour cream and French dressing, then mix into the salad. Chill in a round bowl 1-1/2 hours and then unmold and decorate with crisp lettuce. The turmeric gives the rice a yellow color and is especially attractive with the shrimp.

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