| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Shrimp, Salad | 1 | Servings |
INGREDIENTS
| 2 | tb | Butter |
| 2 | sm | Onions , chopped fine |
| 1 | c | Sliced mushrooms |
| 2 | c | Cooked rice |
| 1 | c | Cooked peas |
| 1 | sm | Red pepper, seeded and cut |
| Into thin strips | ||
| 2 | tb | Chopped parsley |
| 1/4 | lb | Cooked ham, cut into strips |
| 1 | lb | Cooked shrimp, shelled and |
| Deveined | ||
| French dressing to taste | ||
| 1 | Head of lettuce shredded | |
| 1 | Tomato sliced | |
| 1 | Cucumber sliced |
INSTRUCTIONS
1) Melt butter in frying pan until onions are slightly browned. Remove from pan. Saute mushrooms in same pan for 3 minutes, adding more butter if needed. 2) In bowl, combine onions, mushrooms and any pan juices with rice. Add the peas, red peppers, parsley, ham, and shrimp, saving a few shrimp for garnish. Mix lightly and add enough french dressing to moisten. 3) Arrange rice mixture in ring on serving dish. Surround with 2/3 of the shredded lettuce. Al;ternate slices of tomato and cucumber on lettuce. 4) Place remaining lettuce in center of ring. Top with reserved shrimp. Submitted By COOK4U@VIVANET.COM On WED, 6 SEP 1995 204245 -0400 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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