Ingredients
- 1 cup chopped green pepper
- 1 cup sliced celery
- 1 cup sliced green onions
- 3 tablespoons butter or margarine
- 1 pound 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 tablespoons lemon juice
- 2 teaspoons dry mustard
- 1 teaspoon dried tarragon
- 1/2 teaspoon salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon ground black pepper
- 3 hard-cooked eggs, finely sieved
- 1/4 cup chopped fresh parsley
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.