• Tommy Centola

Shrimp & Rice Salad

Updated: Jan 4

This salad is great when it is stuffed in a hollowed out tomato for a cool summer lunch. It is also great with crackers.

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

3 cups Cooked Rice, cooled to room temperature.

1/4 cup Green Onions, chopped

1/4 cup Celery, chopped

2 tablespoons fresh Parsley, chopped

Creole Seasoning to taste

1 hard-boiled Egg, finely chopped

3 tablespoons Olive Oil

1 tablespoon Cider Vinegar

2 tablespoons Sour Cream

Combine all ingredients in a large bowl and toss to mix well. Chill for at least 30 minutes before serving.



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