• Yield servings
  • Prep 15 mins
  • Cook 35 mins


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