Gulf Coast Shrimp and Rice

1 cup chopped green sweet peppers
1 cup sliced celery
1 cup sliced green onions including tops
3 tbs butter or margarine
1 lb peeled, deveined raw shrimp, halved lengthwise
3 cups cooked rice
1/2 cup chopped pecans
1-1/2 cups sour cream
1/3 cup mayonnaise
2 tbs lemon juice
2 tsp powdered mustard
1 tsp dried tarragon
1/2 tsp salt
1/2 tsp celery salt
1/2 tsp ground black pepper
3 hard-cooked eggs, finely sieved
1/4 cup snipped fresh parsley

Cook green peppers, celery, and onions in butter until tender, but not brown. Add shrimp and continue cooking several minutes until shrimp turns pink, add rice and pecans. Blend sour cream with mayonnaise, lemon juice, mustard, tarragon, salt, celery salt, and pepper. Fold into shrimp mixture, Cook until heated through, but do NOT boil. Turn mixture into serving dish. Sprinkle sieved eggs over center of shrimp mixture. Garnish with parsley.

Makes 6 servings.

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Cajun Country -- New Iberia, Louisiana