Shrimp and Rice Salad With Peas and Celery

The Spruce Eats
Serves: 4 Save

Ingredients (11)

  • 1 1/2 cups cooked rice
  • 1 pound shrimp
  • 1/2 cup diced celery
  • 3 green onions, thinly sliced
  • 2 tablespoons finely chopped red bell pepper
  • 1 cup green peas, fresh or frozen, cooked until just tender
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon celery seed
  • 1/2 to 3/4 cup mayonnaise
  • 2 tablespoons dill pickle juice

Directions

Learn how to make this recipe at The Spruce Eats

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Winter Gin & Tonic

The Bar

Ingredients (7)

  • 1.5 oz. Tanqueray No. Ten Gin
  • 1 Orange Slice, Peeled and Cut into Quarters
  • 1 Cinnamon Stick, Cut into Three Pieces
  • Tonic Water
  • 2-3 Dashes Citrus Bitters
  • Cinnamon Stick Garnish
  • Orange Slice Garnish
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