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Shrimp and Rice Salad Recipe

This salad is popular in our community, where seafood of all kinds is readily available. It’s great for summer picnics, but I serve it year-round. The shrimp, rice, olives, celery and hard-cooked eggs—with a mustard and mayonnaise dressing—make a nice combination.

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6 Servings
Prep: 30 min. + chilling

Ingredients

3 cups hot cooked long grain rice
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1 tablespoon prepared mustard
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups chopped celery
1-1/2 cups cooked small shrimp
1 cup sliced ripe olives
1/2 cup mayonnaise
1/4 cup chopped dill pickle
1/4 cup diced pimientos
2 tablespoons finely chopped onion
2 hard-cooked eggs, sliced

Directions

Place hot rice in a large bowl. In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, salt and pepper; shake well. Pour over rice; cool to room temperature. Add the celery, shrimp, olives, mayonnaise, pickle, pimientos and onion: toss gently. Cover and refrigerate for 1 hour or until chilled. Garnish with egg slices. Yield: 6 servings.

Shrimp and Rice Salad published in Country October/November 2005, p51