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“Rice to the Rescue!” Recipe Contest Winner - Corinne Portteus
- Yield: Makes 6 servings.
- 3 cups cooked medium-grain rice
- 2 cups frozen peeled, de-veined cooked shrimp, thawed
- 1 cup (cut in half) snow peas, blanched
- ½ cup thinly sliced green onions
- ½ cup julienned red bell pepper strips
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ¼ cup peanut oil
- ¾ cup oriental-flavored dressing