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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Rice-Shrimp Salad |
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Serves: 8 Print this Recipe1 cup white rice, uncooked 2 cups water 1 teaspoon salt 2 cups tiny cocktail shrimp, cooked 1 can pimiento, diced 2 tablespoons green onions, chopped 1 green bell pepper, chopped 1 carrot, chopped 1 10-ounce package peas cooked and drained 1 cup mayonnaise 1 teaspoon seasoned salt 1/4 teaspoon black pepper Cook rice, water, and salt in covered saucepan for 20 minutes or till rice is done. Cool. Mix with remaining ingredients till blended. Cover and refrigerate for several hours or overnight. To serve, scoop onto lettuce leaf. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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