In the Kitchen: Cold Puffed Rice with Grilled Shrimp


Thanks to Discover Newport, Executive Sous Chef Lynn Andrade joined the Rhode Show to make Cold Puffed Rice with Grilled Shrimp!


  • jumbo grill shrimp
  • puffed rice (sold at specialty international markets)
  • chick pea crisps (sold at specialty international markets)
  • tomato (diced)
  • potato (diced)
  • cucumber (diced)
  • avocado (diced)
  • red onion (diced)
  • Tamarind Chutney (DeWolf specialty)
  • Mint Chutney
  • salt and pepper to taste



Combine puffed rice with all ingredients into a large bowl. Make sure all vegetables are diced small. Mix well, add salt and pepper to taste. Serve in bowls.

Add grilled shrimp on top of cold puff rice mix.

Serve and enjoy!