Title: Shrimp Salad Joaquin
Categories: Regional Salad Seafood
Yield: 6 Servings
| 1 | lb | Shrimp, cooked |
| 1 | c | Chopped green onions |
| 2 | tb | Olive oil |
| 3 | cl | Garlic; minced |
| 2 | c | Water |
| 1/2 | ts | Tabasco sauce |
| 3 | ts | Chicken bouillon |
| 1 | ts | Red pepper |
| 1 | c | Rice |
| 2 | | Tomatoes; chopped |
| 1 | | Bell pepper; chopped |
Recipe by: "Tell Me More" from the Jr League of Lafayette, LA In large
bowl, combine shrimp, onions, garlic and oil. Cover and refrigerate
overnight. cook rice in water with bouillon, hot sauce, and red pepper for
20 minutes. Let cool. Add tomatoes and bell peppers. Add rice mixture to
shrimp mixture. Refrigerate until chilled.