Caroline Dumas’ Forbidden Rice and Shrimp Salad
Caroline Dumas’ Forbidden Rice and Shrimp Salad
Rating: (1 rated)
  • 1 1/4 cups (310 ml) Venere black rice (see note)
  • 2 tablespoons (30 ml) walnut or olive oil
  • 1 stick lemongrass, finely chopped
  • 1 3/4 lb (800 g) peeled shrimp, patted dry
  • 2 ripe and firm avocados, cubed
  • 1 cup (250 ml) chopped cilantro
  • 1 green onion, sliced diagonally
  • 1/3 cup (80 ml) roasted cashew nuts or peanuts, finely chopped (optional)
  • Sea salt and freshly ground pepper
  • Preparation
  • Place the rice in a saucepan and cover with 1.5-cm (½-inch) of water above the grains. Season with salt.
  • Bring to a boil, reduce the heat and simmer until the rice is al dente (about 20 minutes). Add a little warm water if necessary during cooking.
  • Drain, if necessary, add 1 tablespoon of oil and let cool.
  • Gather all the dressing ingredients in a bowl and whisk lightly.
  • Heat 1 tablespoon of oil in a skillet over high heat, add the lemongrass and brown the shrimp. Season.
  • Combine the rice, avocado, cilantro, green onion, and shrimp with the dressing, tossing gently so as not to break the avocado cubes. Garnish with the cashews.
  • Description
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