Rice And Shrimp Salad

This rice and shrimp salad is a real treat and great for BBQ’s and potlucks. The origin of this recipe is Russian and it brings back a lot of nice memories to me.

1 medium yellow or white onion, chopped

¼ cup apple cider vinegar

3 tablespoons vegetable oil

3 scallions, chopped white and green parts

½ cup full fat mayonnaise

½ cup full fat plain yogurt

salt, pepper to taste

1 pound cooked, peeled and deveined shrimp, chopped

4 hardboiled eggs, peeled and chopped

3 cups cooked white rice

2. In a large bowl make the dressing. Mix well scallions, mayonnaise, yogurt, salt and pepper. By using full fat mayonnaise and mixing it with yogurt you cut down the calories and leave the mayonnaise taste.

3. Another tip: you need to season the dressing and not the salad, that way the seasoning will dispose evenly in the salad and not just in parts of it.

4. Then add chopped shrimp, eggs, rice and drained pickled onions.Mix everything with the dressing.

5. Garnish with chopped scallions and serve.

To add Japanese “Twist” to this recipe: take seasoned nori – it’s Japanese seaweed, put the salad it the middle and roll it in, cut and serve like “sushi”. It’s really easy to make and very impressive dish to serve.

Cheers,
Victoria Paikin

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