Rosemary Kalina | Bluebonnet EC
Cooking rice in the spicy “shrimp boil” water gives this salad a wonderful flavor that’s balanced by green olives.
4 cups water
1 1/2 tablespoons Old Bay shrimp boil
2 pounds Texas Gulf shrimp, peeled and deveined
l cup uncooked white rice
1/2 cup chopped onion
1/2 cup chopped green olives
Black pepper, to taste
1 cup mayonnaise
1. Combine water and shrimp boil in a pot and bring to a boil. Add shrimp and cook 4 minutes, until just cooked through, then drain, reserving the water. Chop shrimp into bite-sized chunks and allow them to cool on paper towels to help absorb excess moisture.
2. Return the shrimp water to a boil, add rice and cook until tender, then drain and set aside to cool.
3. In a large bowl, use a rubber spatula to combine the rice, onion, olives and black pepper. Fold in mayonnaise and cooled, dry shrimp, and gently stir to incorporate all ingredients.
4. Serve immediately or refrigerate up to 3 days.