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Shrimp, Rice and Corn Salad

0
780
Kitchen European
Calorie content 116 kcal
Portions 6 port.
Cooking time 30 minutes.
Proteins * 5.5 gr.
Fats * 7.7 g
Carbohydrates* 12.1 gr.
* per 100 gr. product
Shrimp, Rice and Corn Salad
Content

Canned corn and fresh vegetables go very well with shrimp. Housewives make salads from such products for any occasion. And to make the salad even more satisfying and nutritious, add some boiled rice to it.

Ingredients

Cooking process

step 1 out of 4
Hard boil the eggs. Wash the cucumber and herbs. Peel the garlic. Boil the rice until tender. Pour shrimp with cold water, add a couple of teaspoons of sea salt and put lemon wedges. Bring the shrimp to a boil over very low heat and then cool in the broth.
step 2 out of 4
Cut the cucumbers and eggs into cubes. Chop the parsley finely with a knife.
step 3 out of 4
In a bowl, combine rice, corn, shrimp, eggs, parsley, and cucumber. Season the salad to taste.
step 4 out of 4
Pass the garlic through a press. Season the salad with a mixture of mayonnaise, sour cream and garlic, stir and serve.

Bon Appetit!

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