| 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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