Cook shrimp in boiling water just until shrimp are pink in color. Rinse shrimp in cold water, peel, devein and chill. Cook rice according to package directions. Combine vinegar, oil, curry, mustard, 1/4 teaspoon salt and pepper. Mix with cooked rice and cool to room temperature. Add chicken, shrimp, tomatoes, onion, celery, 1 tablespoon salt and peas to rice. Toss and chill before serving.
Nutritional Value Per Serving
Calories 369, Calories From Fat 99, Total Fat 11g, Saturated Fat 1g, Trans Fatty Acid 0, Cholesterol 146mg, Total Carbohydrate 27g, Protein 40g, Omega 3 Fatty Acid 0.33g