Shrimp & rice salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | smalls | Onions , chopped fine |
| 1 | cup | Sliced mushrooms |
| 2 | cups | Cooked rice |
| 1 | cup | Cooked peas |
| 1 | small | Red pepper, seeded and cut |
| Into thin strips | ||
| 2 | tablespoons | Chopped parsley |
| ¼ | pounds | Cooked ham, cut into strips |
| 1 | pounds | Cooked shrimp, shelled and |
| Deveined | ||
| French dressing to taste | ||
| 1 | Head of lettuce shredded | |
| 1 | Tomato sliced | |
| 1 | Cucumber sliced | |
Directions
1) Melt butter in frying pan until onions are slightly browned.
Remove from pan. Saute mushrooms in same pan for 3 minutes, adding more butter if needed.
2) In bowl, combine onions, mushrooms and any pan juices with rice.
Add the peas, red peppers, parsley, ham, and shrimp, saving a few shrimp for garnish. Mix lightly and add enough french dressing to moisten.
3) Arrange rice mixture in ring on serving dish. Surround with ⅔ of the shredded lettuce. Al;ternate slices of tomato and cucumber on lettuce.
4) Place remaining lettuce in center of ring. Top with reserved shrimp.