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Spicy Shrimp Salad With Confetti Rice

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  Pickling spice 1 Tablespoon
  Medium size shrimp 1 1⁄4 Pound, in their shells
  Olive oil 3 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Dried basil 1 Teaspoon, crushed
  Dried oregano 1 Teaspoon, crushed
  Dried tarragon 1 Teaspoon, crushed
  Red pepper flakes 1⁄4 Teaspoon
  Buttermilk 1⁄4 Cup (4 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Dijon mustard 1 Tablespoon
  Cooked brown rice 2 Cup (32 tbs), cooled
  Chopped red bell pepper 1⁄2 Cup (8 tbs)
  Chopped green bell pepper 1⁄2 Cup (8 tbs)
  Boston lettuce head 1
  Chopped parsley 2 Tablespoon

1. Stir the pickling spice into 1 quart of water in a medium-size saucepan and bring to a boil. Add the shrimp, cover, remove the pan from the heat and let stand 6 to 8 minutes. Cool the shrimp in a colander under cold running water. Shell and devein the shrimp, reserving the shells. Transfer the shrimp to a medium-size bowl and set aside.
2. Heat the oil in a medium-size skillet and add the shrimp shells, garlic, herbs and red pepper flakes. Cover and cook the mixture 10 minutes, then strain it and add it to the shrimp.
3. Combine the buttermilk, lemon juice and mustard in a small bowl, add the mixture to the shrimp and toss gently. Refrigerate the shrimp at least 2 hours, or overnight.
4. Combine the rice and bell peppers in a large bowl. Pour half of the dressing from the shrimp into the rice mixture; toss to combine.
5. Line a platter with lettuce and mound the rice on top. Arrange the shrimp on the rice and top with the remaining dressing. Sprinkle the shrimp with chopped parsley.

Recipe Summary

Main Dish

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Spicy Shrimp Salad With Confetti Rice Recipe