Joyce's Shrimp Salad And Thyme Rice

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 1 (10 ounce) package baby shrimp
• 1 (5 ounce) can chicken
• 1 (4 ounce) can sliced mushrooms
• 1/4 cup celery, chopped
• 1/4 cup green bell pepper, chopped
• grated onion, to taste
• 5 tablespoons mayonnaise
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups long grain rice
• 3 tablespoons butter
• 1 onion, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup dry wine (optional)
• 2 1/2 cups chicken stock, heated
• 2 tablespoons dried parsley
• 1/2 teaspoon dried thyme
• 2 teaspoons lemon juice

Recipe

• 1 for salad, mix first 10 ingredients and chill to let the flavors mix together.
• 2 for rice, melt butter in large skillet and add rice, onion, salt, and pepper. stir frequently until rice is brown, about 15 minutes.
• 3 add wine and cook 4 minutes until wine is reduced.
• 4 add hot stock and all other ingredients.
• 5 cover and reduce heat. simmer until rice is tender and liquid has been absorbed, about 30 minutes. (you can also use minute rice and reduce cooking time by half.).
• 6 serve shrimp salad over thyme rice or over a bed of salad greens with sliced tomato-hope you like it!