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Shrimp Rice Salad



  • 1 pound long grain rice
  • 1 1/4 quarts water
  • 1 tablespoon salt
  • 1 pound celery, julienne sliced
  • 1 pound green bell peppers, julienne sliced
  • 1 cup champagne vinegar
  • 1/2 cup canola oil
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons granulated sugar
  • 1 tablespoon salt
  • 2 teaspoons curry powder
  • 3/4 teaspoons fresh chopped ginger
  • 1/2 teaspoon black pepper


  1. Cook rice in 1 1/4 quarts water with 1 tablespoon salt. Chill.
  2. Combine rice, shrimp, celery and green bell peppers.
  3. In a separate bowl, combine vinegar, oil, Worcestershire and seasonings. Pour over shrimp-rice mixture.
  4. Marinate for at least 3 hours.

Yields 50 (4 ounce) servings.

Pineapple pieces or hearts of palm may be added, if desired.


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