Cook rice following package instructions. Do not overcook you dont want mushy rice it needs some bite.
Transfer the cooked rice to a large bowl and gently stir in the olive oil while completely coating the rice with the oil. Use two forks to gently toss the rice breaking up any clumps of rice
Place rice aside or in refrigerator to cool.
Gently toss the shrimp and the other seafood ingredients you are using along with the celery, onions and cucumber with the cooled rice.
Pour some of the vinaigrette over the tossed rice, seafood and diced vegetables and toss lightly adding more dressing to your taste.
Chill for an hour or more to allow flavors to blend
I like to use sea scallops in place of the crab. Fry the scallops and cut into pieces about the same size as the shrimp. Other seafoods can be used as well, lobster and calamari would be good substitutions.
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 65 (55%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 29.1mg||9 %|
|Sodium 228.9mg||8 %|
|Potassium 231.3mg||6 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.4g|
|Protein 7.1g||10 %|
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Calories per serving: 118
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