Shrimp and Grits Tarts
Recipe submitted by: Patricia A. Droz
- 1 cup Carolina Rice
- 1/4 cup white wine vinegar (I use tarragon vinegar)
- 1/4 cup oil
- 2 tsp. dried dill weed
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup chopped green onions
- 1/4 cup sliced radishes
- 1/2 lb. medium-sized, cooked shrimp
- 1/2 lb. blanched pea pods
Cook rice. In jar with tight lid, combine vinegar, oil, dill weed and salt and pepper. Shake well. Pour 2 tbsp. of dressing over hot rice and toss gently. Cover and refrigerate 1 hour or until chilled.
In medium bowl, combine rice and remaining ingredients (except pea pods). Add remainder of dressing and stir lightly. Add pea pods.
Squeeze lemon juice over salad before serving.
Peppers can also be chopped and added. I used 1/3 cup of yellow ones, although any can be used.