Shrimp and Rice Salad

1 1/2 cup cooked rice, cooled 1/2 to 1 pound shrimp, peeled, cooked, deveined, coarsely chopped 1/2 cup diced celery 3 green onions, thinly sliced 2 tablespoons finely chopped red bell pepper 1 cup fresh or frozen green peas, cooked until just tender 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon celery seed 1/2 to 3/4 cup mayonnaise 2 tablespoons dill pickle juice lettuce leaves and tomato slices

Combine shrimp, celery, onions, peas and red bell pepper. Sprinkle with salt, pepper and celery seed. Combine shrimp mixture with rice; add mayonnaise and dill pickle juice and gently mix. Taste and adjust seasonings. Serve on lettuce leaves and tomato slices. Serve as a luncheon dish or side dish.

Serves 4

Contributed by: Edit

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