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    Shrimp Corn Salad

    INGREDIENTS
    • 1 pack of our cooked white shrimp
    • ½ cup rice
    • 3 eggs
    • 1 cup canned corn ( well drained)
    • 2 tablespoon mayo
    • ½ teaspoon ground pepper / or to taste
    • 1 teaspoon salt / or to taste
    • 1 small sweet onion , finely diced
    • 1 tablespoon butter
    INSTRUCTIONS
    1. Thaw the shrimp per instructions on the bag. Once thawed, pat dry. Dice into ½ pieces.
    2. Prepare rice according to the package instructions. Let cool.
    3. Hard boil eggs. Peel and chop them.
    4. Melt butter in a medium skillet over medium heat add onion and cook until crispy
    5. In a big bowl, mix cooked rice, eggs, shrimp, corn, onion and mayo all together.
    6. Season and serve chilled

     

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