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!!!