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.