Shrimp and Rice Salad

2½ cups cooked rice, chilled

½ pound sliced fresh mushrooms

1 onion, chopped

1 green pepper, seeded and chopped

2 tart apples (such as Granny Smith) seeded and chopped

10 ounces (or more to taste) cooked fresh shrimp


4 tablespoons oil

2 tablespoons water

2 tablespoons vinegar

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon garlic powder


1 cup mayonnaise

1 tablespoon ketchup

1 tablespoon sherry

Paprika, to taste

Salt and pepper, to taste

In a large bowl, combine all the rice, mushrooms, onion, green pepper and onion. Stir to combine.For the dressing: Combine all ingredients in a jar; seal and shake until well combined. Pour over salad, toss and refrigerate 2 to 3 hours.For the sauce: In a small bowl, combine mayonnaise, ketchup and sherry. Season to taste with salt, pepper and paprika. Cover and refrigerate until ready to serve.To serve: Add shrimp to salad and toss to combine. Pass the sauce.Serves four.

A tangy sauce accents Pat Werner’s shrimp and rice salad.