Recipe: Shrimp and Rice Mold (salad)

Shrimp and Rice Mold
From: The American Institute for Cancer Research

Cooked rice studded with shrimp, celery and scallions, and then packed into a ring mold produces another kind of molded salad. Cemented by a liberal amount of mayonnaise, plus pressure, it makes an eye-catching presentation. Halve small whole shrimp and arrange so they chase their tails around the bottom of the mold. When unmolded, a lovely coral procession crowns this salad dish beautifully.

This recipe calls for a blend of short-grain brown rices. Using short-grain is more important than the type of blend used because long-grain brown rice does not cling well enough to unmold nicely. Grated lemon zest adds a bright, contemporary note to the flavor of this main course salad.

Canola oil cooking spray
8 oz. small fresh shrimp, cooked, peeled and halved lengthwise
3 cups cooked brown rice blend, like Lundberg's "Country Wild" or "Mahogany and Japonica Black"
1 large celery rib, finely chopped
1 large tomato, seeded and chopped
1/4 cup thinly sliced scallion, green part only
1/4 cup low-fat whipped salad dressing
2 tsp. dried lemon zest
Salt and freshly ground pepper, if desired

Spray inside of 1-quart plain ring mold with cooking oil spray.

Arrange whole shrimp lengthwise around bottom of mold so they touch end to end. Set aside.

In large bowl, place cooked rice, celery, tomato and scallions. Chop remaining shrimp into 1/2-inch pieces. Add to rice along with lemon zest. Mix to combine. Mix in salad dressing until ingredients are well coated. Season to taste with salt and pepper, if desired.

Taking care not to disturb shrimp design, carefully pack rice salad into prepared mold, pressing down firmly with back of spoon. Cover with plastic wrap and refrigerate 1 to 8 hours.

When ready to serve, run thin knife along both interior sides of mold. Invert serving plate over top of mold. Holding plate firmly against mold, turn over so the salad falls onto plate. Serve immediately.

Makes 6 servings.

Per serving: 183 calories, 3 g. fat (less than 1 g. saturated fat), 27 g. carbohydrate, 10 g. protein, 2 g. dietary fiber, 133 mg. sodium.