Garlicky Shrimp & Rice Salad
Serve this salad as part of a summer buffet dinner. Regular long-grain rice is a good substitute, but it does not have the aromatic flavors of the jasmine rice.
  • 1 cup jasmine rice
  • 3/4 teaspoon salt
  • 2 cups halved cherry tomatoes
  • 1 red bell pepper, cut into 1/4-inch dice
  • 1 teaspoon grated lemon zest
  • 8 cloves garlic, finely chopped
  • 1/4 teaspoon red pepper flakes
  • 1-1/2 pounds medium shrimp, shelled and deveined
  • 1/3 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh basil

1. In medium saucepan, bring 2-1/4 cups of water to a boil. Add rice and 1/4 teaspoon of salt, reduce to a simmer, cover and cook about 17 minutes, or until rice is tender. Remove from heat, stir in tomatoes, bell pepper, and lemon zest.

2. Meanwhile, in large skillet, bring 1 cup water, garlic, and red pepper flakes to a boil over medium heat. Add shrimp, reduce to a simmer, cover and cook 4 minutes, or until shrimp are just opaque. Strain, reserving cooking liquid; transfer shrimp to large bowl.

3. Add 2/3 cup of reserved cooking liquid, lemon juice, oil, basil, and remaining 1/2 teaspoon salt to bowl with shrimp. Add rice mixture, toss to combine. Serve at room temperature or chilled.

Nutritional Information
Per serving: 422 calories, 9.6g total fat, 1.4g saturated fat, 5.4g monounsaturated fat, 1.7g polyunsaturated fat, 3g dietary fiber, 33g protein, 49g carbohydrate, 215mg cholesterol, 655mg sodium.
Good source of: selenium, vitamin B12, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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