“This came from one of the church-member books, years ago, attributed to Gourmet by the Bay in Virginia Beach. I have done this more simply by using frozen cooked shrimp and packaged chicken short cuts. It makes a pretty presentation and holds up well for left-overs”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring water to boil.
  2. Add shrimp.
  3. Cook 3-5 minutes.
  4. Drain well.
  5. Rinse with cold water.
  6. Chill, peel, devein shrimp.
  7. Set aside.
  8. Prepare rice mix according to package directions, omitting butter.
  9. Combine rice,vinegar, and next 4 infredients.
  10. Stir well.
  11. Add shrimp,chicken, tomato, peas, celery, onion, and pimiento.
  12. Toss well.
  13. Cover and chill.
  14. Serve salad on lettuce leaves on individual plates.
  15. Garnish with lemon slices.

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