Butcher Family Shrimp and Rice Salad

Shrimp and Rice Salad
Gamer rating: tabletop, larping, or even console. Not recommended for PC though.
Prep-time: About 20 minutes, including the time spent cooking the rice.

Ok folks, I'm gonna let you in to a family recipe I got from my Auntie Joan. This is summer cold buffet food, and something I see and demolish at every family gathering, but have never seen outside of them. Absolutely delicious, and even little kids go nuts for it! It keeps very well, and is a perfect make-ahead dish.

• 2 cups Minute Rice (you could use regular rice but then it takes longer)
• 4 cups tomato juice
• 1 cup frozen peas
• 1/2 cup chopped celery
• 1/2 cup sliced green onions
• 1/2 cup chopped dill pickle
• 2 can cocktail size shrimp (I can't find canned shrimp, so I use 1 small bag)
• "a little" mayonnaise
  

1. Make 2 cups Minute rice using tomato juice instead of water. Add the frozen peas just as the rice is finished cooking, and let the rice and peas cool.
2. Once the rice mixture is cool, add all remaining ingredients except the mayonnaise. Stir until well mixed.
3. Add a little mayonnaise to moisten just before serving. Watch in amazement as it disappears.
   

This recipe is diabetic-friendly. Requires a stove, a pot and a mixing bowl.

Credit to my Auntie Joan via Forresst!

Submitted Recipe: Strawberry and Rocket Salad

Strawberry and Rocket Salad
Platform: Anywhere!
Prep-time: About 20-30 minutes

Summertime lends itself to light, easy, delicious salads for dinner. It's also high time for strawberries. when you put the two together, the result is an unadulterated YUM! For all of us who don't recognize rocket as anything other than what gets stuff to space, it's just arugula. But "Strawberry and Rocket Salad" just sounds cooler.

• Two punnets of good strawberries
  
• Garlic (I used 1 1/2 bulbs of mild garlic)
• Two bags rocket
• 1 bag baby spinach
• Olive oil
• Chocolate balsamic vinegar (I got mine from the Oil and Vinegar franchise in Cardiff but there are recipes to make your own out there too)
• Black pepper to taste.
  

1. Chop up strawberries and roast the garlic briefly - I did mine with olive oil drizzled over it, unpeeled, then snipped the ends off with scissors to squeeze the garlic out.
   
2. Add garlic to strawberries and let the flavours infuse. I made the dressing and let it sit overnight, but may try putting it together fresh sometime, the texture of the strawberries will be better for it. Add the oil and vinegar, roughly about one third vinegar to two thirds oil (or to taste). Season with black pepper and toss strawberries and garlic with the rocket and spinach and serve.
   
3. I may also try this sometime on ciabbatta, as an alternative light summer bruschetta style starter. May also be an idea to serve with a wedge of lemon to cut through the sweetness, so people can flavour to taste.
4. (Poster's Note: A compromise between infusing flavours together for a day and using fresh strawberries in the dressing would be to infuse the dressing with a portion of the strawberries, and then adding the dressing to fresh strawberries just before tossing the salad.)
   

This recipe is vegetarian and vegan friendly. Garlic can be roasted by toasting it on a dry pan, so really not much is needed in terms of special tools. This recipe is also diabetic-friendly.

Thanks again to Cygninae of wow_ladies!

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