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Oriental egg-shrimp salad
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| Artist: |
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| Categories: |
Asian, Cereals, Chinese, Ethnic, Oriental, Rice & Grains, Salads, Seafood, Shrimp |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | -Pam Coombes | | 3/4
| cup | Rice | | 1 1/2
| tbsp | Grated onion | | 1
| tbsp | Grated lemon peel | | 1
| cup | Mayonnaise | | 1
| tbsp | Lemon juice | | 1
| tsp | Soy sauce | | 1
| tbsp | Worcestershire sauce | | 1/8
| tsp | Tabasco sauce | | 3/4
| lbs | Cook shrimp | | 6
| | Coarsely chopped, hard- | | | Cooked eggs | | 3
| tbsp | Catsup | | | Lettuce leaves | | | Parsley sprigs | | | Paprika |
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Procedures:
| 1 | Cook and drain rice. | | 2 | In a small bowl, combine onion, lemon peel, mayonnaise, lemon juice, worcestershire sauce, soy sauce and tabasco sauce. | | 3 | Blend in a large bowl, combine cooked rice, shrimp, 4 chopped eggs and ?cup mayonnaise dressing. | | 4 | Toss to coat well. | | 5 | Add catsup to remaining mayonnaise dressing; blend. | | 6 | Spoon over oriental salad. | | 7 | Cover.chill. | | 8 | Serve on lettuce leaves. | | 9 | Garnish with parsley sprigs, remaining chopped eggs and paprika. | | 10 | The complete family cookboo |
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