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Exotic Shrimp and Rice Salad for 50


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1 lb. rice, long grain
5 lbs. cooked shrimp, small salad shrimp are perfect *
1 1/2 lbs. chopped celery
1 lb. green peppers, cut into 1 inch slivers
1 cups good white wine vinegar
1/2 cups canola oil
2 tablespoon Worcestershire sauce
2 tablespoon sugar
1 tablespoon salt
2 teaspoon curry powder
3/4 teaspoon fresh ginger minced
1/2 teaspoon fresh black pepper

Cook the rice according to package directions, then chill. Combine cold rice, cold shrimp and vegetables. Make dressing by combining the rest of the ingredients. Pour over salad. Chill for at least 3 hrs. Make 50 4 oz. servings. An elegant addition to a buffet.

Tip:
If you don't have much luck cooking rice, Uncle Ben's is always dependable.

*Artificial crab can be substituted for part of the shrimp, to save on the budget.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.