If you know me very well, you know I don’t eat shrimp, so this recipe probably surprised you. You also know that I like to experiment with ingredients when I cook. Instead of shrimp, I used a two chicken breasts that I cubed and cooked before mixing with the other ingredients. Experiment with seasonings—we like Jamaican Jerk; add a cup of finely chopped raw carrots and/or salad peppers; add cherry tomatoes cut in half; add chopped green onions; use salad pepper juice instead of dill pickle juice; make this your own. Serve on lettuce or wrap in a tortilla.
Ingredients
1 1/2 cups cooked rice, cooled
1 pound shrimp
1/2 cup diced celery
3 green onions, thinly sliced
2 tablespoons finely chopped red bell pepper
1 cup green peas, fresh or frozen, cooked until just tender
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon celery seed
1/2 to 3/4 cup mayonnaise
2 tablespoons dill pickle juice
Directions (if using cooked chicken, shred it and skip to step 3)
- Peel the shrimp. Make a shallow cut down the back of a shrimp with a small, sharp knife. Remove the dark vein; rinse well. Repeat with the remaining shrimp.
- Bring a saucepan of water to a boil; add the shrimp and lower the heat to low. Simmer for about 3 minutes, or until the shrimp are opaque and pink. The time depends on the size of the shrimp. Let the shrimp cool and chop them coarsely.
- In a serving bowl, combine the shrimp (chicken), celery, onions, peas, and red bell pepper. Sprinkle with salt, pepper and celery seed.
- Add the cooled rice to the shrimp (chicken) mixture; add mayonnaise and dill pickle juice and gently mix.
- Taste and adjust seasonings.
Original recipe from spruceeats.com
Get Local News!
