Recipe: Creole Shrimp Salad

Creole Shrimp Salad

4 servings

1 pound shrimp, peeled and deveined
2 cups quick rice, uncooked
2 cups water
14 ounce can no-added-salt chunky tomatoes, drained, or
1-1/2 cups chopped fresh tomato
1 green pepper, seeded and chopped
1/4 cup celery, chopped
1/4 cup green onion, chopped
3 tablespoons red wine vinegar
1/2 teaspoon thyme
1/4 teaspoon hot pepper sauce
1/8 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley

Bring 3 quarts of water to boiling. Add the shrimp and return to a boil. Boil for 1 minute. Drain the shrimp. Immediately rinse with cold water and drain again.

While the shrimp are cooking, combine the rice and water in a 3-quart microwave dish. Cover and microwave rice on high for 5 minutes.

While the rice is cooking, chop celery, pepper and onion and put in a large 3-quart salad bowl. Combine tomatoes, red wine vinegar, thyme and seasonings.

To speed the cooling of rice, add 6 ice cubes, then drain well. Stir cooled shrimp and rice into the tomato mixture. Garnish with parsley and serve.

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Traci Kaufman, Registered Dietitian, received her bachelor's degree in dietetics and nutrition from the University of Wisconsin-Madison. She has worked as a clinical nutritionist at UCI Medical Center-Irvine in Orange California, and served as team nutritionist for the Los Angeles Rams. Traci is an active member of the American Dietetic Association and two Dietetic Practice Groups: Sports, Cardiovascular, and Wellness Nutritionist (SCAN), and Dietitians in General Clinical Practice. Traci resides in Southern California.

This page created 1999

This page modified October 2006