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  • Writer's pictureTommy Centola

Shrimp and Rice Salad from Marcelle Bienvenu

With all this craziness going on, we are not allowed to get together in a large group to celebrate spring. When we do, there will be crawfish boils everywhere. This week, I am sharing two recipes that will be great for these celebrations.

1 pound Shrimp (41-50ct) boiled, peeled and deveined

3 cups cooked long grain Rice, cooled to room temperature.

1/4 cup chopped Green Olives

1/4 cup chopped Celery

2 tablespoons chopped Green Onions

2 tablespoons chopped Parsley

Salt to taste

Cayenne Pepper to taste

Black Pepper to taste

1 Hard-Boiled Egg, chopped

3 tablespoons Olive Oil

1 tablespoon Cider Vinegar

2 tablespoons Mayonnaise or Sour Cream

Combine all ingredients in a large bowl and toss to mix well. Chill for about 30 minutes before serving. The mixture can be stuffed into hollowed out tomatoes for a cool summer lunch.


Good Cooking, Good Eating and Good Living!!!

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