Shrimp and Rice Salad

25 minutes Prep: 10 minutes Cook: 15 minutes

581 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	tablespoons	butter
2	small	onions	chopped fine
1	cup	mushrooms	sliced
2	cups	rice	cooked
1	cup	green peas	cooked
1	small	sweet red bell pepper	seeded and cut into thin strips
2	tablespoons	parsley leaves	chopped
1/4	pound	ham	cut into strips
1	pound	shrimp	shelled and deveined, cooked
1	x	salad dressing, french	to taste
1	head	lettuce	shredded
1	each	tomato	sliced
1	each	cucumber	sliced

Directions

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.

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.

Arrange rice mixture in ring on serving dish.

Surround with 2/3 of the shredded lettuce.

Alternate slices of tomato and cucumber on lettuce.

Place remaining lettuce in center of ring.

Top with reserved shrimp.

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Nutrition Facts

Serving Size 415g

Amount per Serving

Calories 581 14% of calories from fat

	% Daily Value*
Total Fat 9.0g	14%
Saturated Fat 4.0g	22%
Trans Fat 0.0g
Cholesterol 251mg	84%
Sodium 681mg	28%
Total Carbohydrate 84.0g	28%
Dietary Fiber 4.0g	17%
Sugars 5.0g
Protein 39.0g	77%

Vitamin A	37%		Vitamin C	64%
Calcium	10%		Iron	30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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We made this recipe as well as corn flatbread, these two together are really tasty, this mango chuntey is very spicy, we used 6 dried red chiles, in the middle of the cooking, I took most of them out, otherwise it would be too spicy. Our family love these wonderful recipes.

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