Shrimp and Rice hot and spicy salad

Cook rice. This will yield about 6 cups cooked. It is better to cook ahead of time and have fully cooled so that it is easier to mix. I find that hot rice is sticky and tends to clump up.

Cook shrimp. Do not cook too much, just defrost and turn them pink. Use some pickling spices, vinegar, and cayenne pepper or pick up some Old Bay shrimp boil. Or buy precooked. I am calling for fairly small shrimp but you can use bits and pieces to as big as you like. Recommend tail off so you can just eat with a fork.

Prepare vegetables. Size and shape of veg matters in taste / texture of final mix. Just mincing everything and throwing it together results in boring mush. Observe instructions.

Get your biggest bowl and make sauce. Combine mayo, sour cream, pepper, Tabasco, salt.

Add tough ingredients and mix : Pepper, scallions, celery, radishes, water chestnuts

Fold in the olives, shrimp, and parsley. These guys are soft so take it easy.

Smear the mix up the sides of the bowl so entire bowl is covered with equal thickness of goo - more or less. This will aid in final mixing process.

Dump rice into center of bowl. If rice is stuck together in a block break it up by slicing with spatula into smaller chunks. Combine / fold / mix with rest of goo.

Transfer to ramekins. I do not believe this will turn out properly if heated like a giant casserole. You should get about 8 ramekins/servings.

Bake, covered @ 400F for 15 min or until heated through.