Thursday, July 14, 2011

Jewelled Shrimp Salad

Jewelled Shrimp Salad


2 tbsp Oil
225 gms Rice
1 tbsp Chives
100 gms Prawns
½ tsp Onion salt
1 tsp Celery Salt
25 gms Red Pepper
2 tsp Tomato purée
1 tbsp Cream(soured)
25 gms Green Pepper
Salad leaves (Lettuce)
1 tbsp White wine vinegar
½ tsp Black Pepper powder
15 pitted Black olives, halved


Place rice in a pan of boiling water, cover and simmer for 12-15 minutes or until just soft but not starchy. Rinse with cold water and leave to drain.
Place oil, vinegar, onion salt, Black Pepper and celery salt in a small bowl and whisk lightly to mix.
Transfer the rice into a large bowl and stir in the dressing. Add the chopped peppers and black olives.
Place the soured cream and tomato purée in a small bowl. Mix together then stir into the rice salad. Carefully stir in the shrimps and chives.
Serve on a bed of lettuce.

Tip: Use a shallow four to five-inch pot with a large opening, and cook shrimp uncovered
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