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Shrimp and Rice Salad Recipe

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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.
TOTAL TIME: Prep: 30 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 6 servings

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

  1. 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.
Originally published as Shrimp and Rice Salad in Country October/November 2005, p51

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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