My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, May 21, 2010

Shrimp, Artichoke and Wild Rice Salad

I have been making this for years and change the meat to what I have at the time. In the beginning I didn't use meat at all, just the rice and artichoke. Then in order to make it a main dish salad I started adding different meats, chunks of chicken, crab meat,turkey and shrimp. They are all wonderful but shrimp is my favorite.

Shrimp, Artichoke and Wild Rice Salad
4-6 large servings
print recipe

1 - 16-ounce box long grain wild rice (Uncle Ben's)
1 pound medium to large shrimp
12-ounce jar marinated artichoke hearts
1/4 cup olives, black or green, drained
1/2 cup green pepper, chopped
2 green onions, chopped
2 stalks celery, chopped
1/2 cup mayonnaise
1 teaspoon curry powder
liquid from the artichoke jar
Salt and pepper to taste (House Seasoning is better)

Cook the rice according to package directions and allow to cool. Roast shrimp in 425 degree F. oven for about 5-7 minutes until they turn pink. Cool until you can touch to peel and devein.

Combine the artichokes, olives, green pepper, onion, celery and rice and gently mix. Add the mayonnaise, curry and artichoke liquid and mix with a large spoon. Add the shrimp, which may be cut into pieces, depending on the size. Mix well, cover and chill until ready to serve.

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