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Shrimp and rice salad Recipe

   
 

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     Shrimp and rice salad

Category   Appetizers
Sub Category   None
Servings   6-8
Preptime   15-20 min

Ingredients
One cup of rice
250 g of decorticated and cooked shrimps
250 g of crab flavor pollock cut in small pieces
One small can (227 ml) of grained corn
For the Mayonnaise -
One egg yolk
One tablespoon of Dijon mustard
Oil (DO NOT take olive oil)
 
Pepper

Instructions
Cook the rice and let it cool down. Mix the cooked rice with the shrimps, the pollock and the drained corn.
For the mayonnaise- Mix the egg yolk and the mustard with a whisk. Pepper it a little. Blend the oil little-by-little and whisk it vigorously to have a stiff consistency.
Add the mayonnaise to the rice combination. Serve it fresh.
Serving Suggestions
You can eliminate the pollock if you don't like the taste. Do not take olive oil. Use small shrimps.


Originally Submitted
2/26/2011





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