Tomatoes show up on the Casa Bouquet supper table most days in summer. This old-time shrimp and rice salad recipe works with fresh or frozen shrimp and is a refreshing meal on a hot day.
You will need a tomato knife, a small whisk, and a pot for cooking shrimp and/or rice.
In a bowl large enough to hold 4 or more cups, add the light mayonnaise with olive oil, lemon juice, and lemon pepper (or key lime pepper.) Whisk together until blended. Cut the end off four sweet banana peppers, slice open and remove seeds. Cut peppers into ½ inch wide slices. Add to bowl. Add chopped green olives with pimiento (Spanish sliced salad olives with minced pimientos.) [If desired, add an additional ¼ cup of minced pimiento.] Add cooled cooked brown rice. Add cooked cooled shrimp, cleaned with tails off. Lightly toss the salad. If desired, add Tuscan or jerk seasoning to taste.
Wash, quarter, and thinly slice 4 tomatoes. Lay each tomato on a dinner plate so that the surface is covered with slices. Sprinkle with sea salt (I like to use guava garlic flavored salt from The Salty Wahine.)
Mound one-fourth of the shrimp salad on each plate. Garnish with lemon wedges. Serve with French dressing (the pinkish creamy kind), about 1 tbsp. per serving. Catalina dressing is also good.
Serve this shrimp and rice salad with farmer's market or garden tomatoes. Include green Spanish olives and pimientos.
Ingredients
- 4 tablespoons light mayonnaise with olive oil
- 2 tablespoons lemon juice
- ½ teaspoon of lemon pepper (or key lime pepper.)
- 4 sweet banana peppers, seeded and diced
- 1/2 cup chopped green olives with pimiento (Spanish sliced salad olives with minced pimientos.)
- [If desired, add an additional ¼ cup of minced pimiento.]
- 2 cups of cooled cooked brown rice
- 12 ounces of cooked shrimp, cleaned with tails off
- [If desired, add Tuscan or jerk seasoning to taste.]
- 4 tomatoes, thinly sliced
- 1/4 tsp. sea salt
- 1 lemon, cut into wedges
- 4 tbsp. creamy French dressing
Instructions
- In a bowl large enough to hold 4 or more cups, add 4 tablespoons light mayonnaise with olive oil, 2 tablespoons lemon juice, and ½ teaspoon of lemon pepper (or key lime pepper.)
- Whisk together until blended.
- Add diced banana peppers to bowl.
- Add 1/2 cup chopped green olives with pimiento.
- Add 2 cups of cooled cooked brown rice.
- Add 12 ounces of cooked shrimp, cleaned with tails off.
- Lightly toss the salad. If desired, add Tuscan or jerk seasoning to taste.
- Lay thinly sliced tomatoes on a dinner plate. Sprinkle with sea salt.
- Mound one-fourth of the shrimp salad on each plate. Garnish with lemon wedges. Serve with French tomato-based dressing.
Notes
For a lighter dressing, mix 4 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, and ½ teaspoon of lemon pepper (or key lime pepper.) Whisk together until blended.
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