I use left over boiled shrimp, with the best being done for a Buford Stew (using a shrimp boil). Cook long-grain rice according to package directions.
- 1 lb. shrimp approximately—Peel, devein and chop shrimp.
- Add chopped shrimp to 3/4 to 1 cup rice (amount of rice depends upon amount of shrimp. Combine to your taste.)
Combine with shrimp and rice:
- 1/2 tsp. salt
- 1/4 tsp. sugar
- 2 Tbsp. Lemon juice
- 1/4 cup sour cream
- 1 Tbsp. Chili sauce
- 3/4 small onion, finely chopped
- 3/4 small green pepper, finely chopped
- 2-4 stalks celery, finely chopped
- 1/2 tomato, chopped
- 3/4 to 1 cup mayonnaise (to taste or to your desire for consistency)
- pepper to taste
Optional:
- 2 hard boiled diced eggs
- 1/2 cup chopped cauliflower
- 1/2 jar (3 oz.) pimento-stuffed olives, drained and chopped
Cover and chill. Serve over lettuce.