Paella Salad
This came from one of the church-member books, years ago, attributed to Gourmet by the Bay in Virginia Beach. I have done this more simply by using frozen cooked shrimp and packaged chicken short cuts. It makes a pretty presentation and holds up well for left-overs
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1 1⁄4
- 1⁄2lb fresh shrimp
- 1(5 ounce) package yellow rice mix
- 1⁄4cup tarragon vinegar
- 2tablespoons vegetable oil
- 1⁄4teaspoon curry powder
- 1⁄8teaspoon white pepper
- 2cups cooked chicken breasts, diced
- 1
- 1⁄2cup frozen peas, thawed
- 1⁄3
- 1⁄4
- 1
-
Advertisement
DIRECTIONS
- Bring water to boil.
- Add shrimp.
- Cook 3-5 minutes.
- Drain well.
- Rinse with cold water.
- Chill, peel, devein shrimp.
- Set aside.
- Prepare rice mix according to package directions, omitting butter.
- Combine rice,vinegar, and next 4 infredients.
- Stir well.
- Add shrimp,chicken, tomato, peas, celery, onion, and pimiento.
- Toss well.
- Cover and chill.
- Serve salad on lettuce leaves on individual plates.
- Garnish with lemon slices.
Advertisement