- 1 lb shrimp, cooked
- 1 c Chopped green onion
- 2 T olive oil
- 3 Cloves garlic, minced
- 2 c water
- 1⁄2 t Tabasco sauce
- 3 t chicken bouillon
- 1 t Red Pepper
- 1 c Rice
- 2 Tomatoes, chopped
- 1 bell pepper -- chopped
1. In large bowl, combine shrimp, onions, garlic and oil. Cover and refrigerate overnight.
2. Cook rice in water with bouillon, hot sauce, and red pepper for 20 minutes.
3. Let cool.
4. Add tomatoes and bell peppers.
5. Add rice mixture to shrimp mixture.
6. Refrigerate until chilled.