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.

Optional:
Squeeze lemon juice over salad before serving.

Note:
Peppers can also be chopped and added. I used 1/3 cup of yellow ones, although any can be used.