Joyce's Shrimp Salad and Thyme Rice
- Ready In:
- 2hrs
- Ingredients:
- 20
- Serves:
-
3-4
ingredients
- 1 (10 ounce) package baby shrimp
- 1 (5 ounce) can chicken
- 1 (4 ounce) can sliced mushrooms
- 1⁄4 cup celery, chopped
- 1⁄4 cup green bell pepper, chopped
- grated onion, to taste
- 5 tablespoons mayonnaise
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 1⁄2 cups long grain rice
- 3 tablespoons butter
- 1 white onion, chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 cup dry white wine (optional)
- 2 1⁄2 cups chicken stock, heated
- 2 tablespoons dried parsley
- 1⁄2 teaspoon dried thyme
- 2 teaspoons lemon juice
directions
- For Salad, mix first 10 ingredients and chill to let the flavors mix together.
- For Rice, melt butter in large skillet and add rice, onion, salt, and pepper. Stir frequently until rice is brown, about 15 minutes.
- Add wine and cook 4 minutes until wine is reduced.
- Add hot stock and all other ingredients.
- Cover and reduce heat. Simmer until rice is tender and liquid has been absorbed, about 30 minutes. (You can also use Minute Rice and reduce cooking time by half.).
- Serve Shrimp Salad over Thyme Rice or over a bed of salad greens with sliced tomato-hope you like it!
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RECIPE SUBMITTED BY
Mrs.Jack
Missouri City