Shrimp 'n' Rice Salad

Shrimp 'n' Rice Salad Recipe with Celery, Olives, and Green Pepper

Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Shrimp 'n' Rice Salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. This salad combines tender shrimp with fluffy rice and a variety of crunchy vegetables for a satisfying meal.

History

Shrimp 'n' Rice Salad has been a popular dish for many years, with variations of the recipe found in different cuisines around the world. The combination of shrimp and rice is a classic pairing that is both delicious and nutritious.

Ingredients

1 lb (454 g) cooked, peeled, and deveined shrimp
2 cups cooked rice
0.25 cup thinly sliced celery
0.25 cup sliced stuffed olives
0.25 cup chopped green pepper
0.25 cup chopped pimento
0.25 cup minced onion
0.5 tsp salt
0.25 tsp pepper
3 tbsp mayonnaise
lettuce
2 tomatoes, cut into wedges
celery leaves
commercial french dressing

How to prepare

Combine the first 10 ingredients and toss lightly.
Chill thoroughly.
Serve on a bed of lettuce and garnish with tomato wedges and celery leaves.
Serve with French dressing.

Variations

Add diced avocado or mango for a tropical twist.
Substitute quinoa or couscous for the rice for a different texture.
Mix in some chopped fresh herbs like parsley or cilantro for added flavor.

Cooking Tips & Tricks

Be sure to cook the shrimp until they are just pink and opaque, as overcooked shrimp can become tough and rubbery.

- For best results, chill the salad for at least an hour before serving to allow the flavors to meld together.

- Feel free to customize the salad with your favorite vegetables or herbs for added flavor and texture.

Serving Suggestions

Serve Shrimp 'n' Rice Salad on a bed of lettuce with tomato wedges and celery leaves for a beautiful presentation.

Cooking Techniques

Be sure to cook the rice according to package instructions for the best results.

- When cooking the shrimp, be careful not to overcook them to prevent them from becoming tough.

Ingredient Substitutions

You can use cooked chicken or tofu in place of the shrimp for a different protein option.

- Feel free to swap out the vegetables for your favorites, such as cucumbers, carrots, or bell peppers.

Make Ahead Tips

Shrimp 'n' Rice Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to wait to add the lettuce and tomatoes until serving to prevent them from becoming soggy.

Presentation Ideas

Serve Shrimp 'n' Rice Salad in individual bowls or on a large platter for a beautiful presentation. Garnish with fresh herbs or a drizzle of balsamic glaze for an extra touch of elegance.

Pairing Recommendations

Shrimp 'n' Rice Salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try serving it with a sparkling water infused with lemon or cucumber.

Storage and Reheating Instructions

Store any leftovers of Shrimp 'n' Rice Salad in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad until warmed through, or enjoy it cold straight from the fridge.

Nutrition Information

Calories per serving

Each serving of Shrimp 'n' Rice Salad contains approximately 250 calories.

Carbohydrates

Each serving of Shrimp 'n' Rice Salad contains approximately 25 grams of carbohydrates.

Fats

Each serving of Shrimp 'n' Rice Salad contains approximately 10 grams of fats.

Proteins

Each serving of Shrimp 'n' Rice Salad contains approximately 20 grams of proteins.

Vitamins and minerals

Shrimp 'n' Rice Salad is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains shellfish (shrimp) and mayonnaise, which are common allergens. Please be mindful of any allergies when preparing this dish.

Summary

Shrimp 'n' Rice Salad is a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Shrimp 'n' Rice Salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. With a mix of tender shrimp, fluffy rice, and crunchy vegetables, this salad is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for Shrimp 'n' Rice Salad. It was a warm summer day and I had just returned from visiting my dear friend, Betty, who had shared the recipe with me. Betty was a fantastic cook and always had the most delicious dishes to share. As soon as I saw the ingredients for this salad, I knew I had to give it a try.

The recipe called for cooked shrimp, rice, celery, green onions, and a special dressing made with mayonnaise, mustard, and lemon juice. It seemed like a simple enough dish to make, but I knew that the flavors would come together beautifully. I couldn't wait to try it out and share it with my family.

I started by cooking the rice according to the package instructions. While the rice was cooking, I peeled and deveined the shrimp, then boiled them until they were cooked through. Once the shrimp and rice were ready, I let them cool while I chopped the celery and green onions.

As I mixed the shrimp, rice, celery, and green onions together in a large bowl, I could already imagine how delicious the salad would be. The colors of the ingredients were vibrant and the aroma was inviting. I knew that this would be a hit with my family.

Next, I prepared the dressing by whisking together the mayonnaise, mustard, and lemon juice. The tangy flavor of the dressing would complement the sweetness of the shrimp and the crunch of the vegetables perfectly. I poured the dressing over the salad and gently tossed everything together until it was well coated.

I couldn't resist taking a small taste of the salad before serving it to my family. The flavors were even better than I had imagined. The shrimp were tender and flavorful, the rice was fluffy and perfectly cooked, and the vegetables added a refreshing crunch. The dressing tied everything together beautifully, adding a zesty kick to the dish.

When I finally served the Shrimp 'n' Rice Salad to my family, they couldn't get enough of it. My husband and children raved about how delicious it was, each bite bringing a smile to their faces. I was happy to see them enjoying the dish that I had put so much love and effort into making.

From that day on, Shrimp 'n' Rice Salad became a staple in our household. It was a dish that we would enjoy on warm summer days, at family gatherings, and even as a light lunch or dinner. I would often make a double batch so that we could have leftovers the next day, as the flavors seemed to deepen and develop even more with time.

As the years went by, I continued to make Shrimp 'n' Rice Salad, adding my own little touches and variations to the recipe. Sometimes I would add diced tomatoes or avocado for extra freshness, or sprinkle some chopped herbs on top for added flavor. No matter how I prepared it, the dish always brought joy to my family and friends.

I am grateful to my dear friend Betty for sharing this recipe with me. It has become a cherished part of my culinary repertoire and a dish that I will always associate with warm memories and happy times spent with loved ones. Shrimp 'n' Rice Salad will forever hold a special place in my heart, a reminder of the power of good food to bring people together and create lasting bonds.