Shrimp & rice salad

Yield: 1 Servings

Measure 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
\N \N Into thin strips
2 tablespoons Chopped parsley
¼ pounds Cooked ham, cut into strips
1 pounds Cooked shrimp, shelled and
\N \N Deveined
\N \N French dressing to taste
1 \N Head of lettuce shredded
1 \N Tomato sliced
1 \N Cucumber sliced

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.

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