Mediterranean Rice Salad With Shrimp - cooking recipe

Ingredients
    1 1/4 cups arborio rice or 1 1/4 cups long-grain white rice
    1/4 cup fresh lemon juice
    3/4 lb shrimp, shelled and deveined
    4 -5 tablespoons extra virgin olive oil
    4 ripe tomatoes, seeded and diced
    1 large fennel bulb, halved,cored and cut into 1/4 inch dice
    4 scallions, thinly sliced
    1/4 cup chopped fresh dill
    1 clove garlic, minced
    crushed red pepper flakes (optional)
Preparation
    In a large saucepan, bring 10 cups of water to a boil.
    Stir in 1 tblsp salt.
    Add the rice and cook uncovered over medium heat until al dente, about 15 minutes.
    Drain in a colander, rinse with cold water and drain again.
    Place the rice in a large serving bowl.
    Bring a saucepan of salted water to a boil and stir in 1 tblsp of the lemon juice.
    Add the shrimp and cook until opaque, about 1 1/2 minutes.
    Drain the shrimp.
    Transfer to a work surface and chop into small pieces.
    Toss the rice with 1/4 cup of th e oil and the remaining 3 tblsps lemon juice.
    Add the shrimp, tomatoes, fennel, scallions, dill and garlic; toss.
    Add up to 1 tblsp more of oil.
    Season with salt and crushed red pepper.
    Let stand for at least 20 minutes before serving.

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