• Yield: servings
  • Prep: 15 mins
  • Cook: 35 mins


Steamed rice
2-2/3-- water
1-1/3cup long-grain white rice (makes 4 cooked)
1teaspoon salt
1cup water
1cup sugar
1-1/2cup walnuts, in large pieces
3/4cup mayonnaise
2tablespoons light corn syrup
3tablespoons cream-style horseradish
1pound shrimp (about 20 large shrimp), cooked, shelled and deveined


  1. Using a deep heavy-bottomed pot, bring the 2 2/3 cups of water and salt to a boil.  Add the rice slowly so the boiling doesn’t stop.  Cover and simmer for 20 minutes without stirring or removing the cover.  Then check:  the rice should be just soft and the water absorbed. 
  2. While the rice is simmering, preheat the oven to 350F.  Put the 1 cup water and sugar in a heavy-bottommed saucepan and bring to boil.  Add the walnuts and simmer for about 4 minutes.  Drain and spread the walnuts in a single layer on a baking sheet.  Put in the oven and roast for about 5 to 6 minutes.  Watch carefully so the walnuts don’t brown – you just want to dry them out.  Remove from the oven and set aside.
  3. Mix the mayonnaise, corn syrup, and horseradish together…

Recipe provided courtesy of Marion Cunningham

Nutritional Info *per serving

  • Calories 930
  • Glycemic Load 34
  • Fat 41g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 26g
  • Monounsaturated Fat 8g
  • Cholesterol 155mg
  • Sodium 1590mg
  • Potassium 380mg
  • Carbohydrate 121g
  • Fiber 4g
  • Sugars 58g
  • Protein 26g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 6%
  • Calcium 15%
  • Iron 20%