Curry-Mustard Rice Salad
|White rice||1 Cup (16 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon|
|Red bell pepper||2|
|Dried cranberries||1⁄2 Cup (8 tbs)|
|Almond slivers||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Olive oil||2 Tablespoon|
|Celery ribs||2 , diced|
|Red bell pepper||1⁄2 , diced|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Avocado||1 , diced (tossed in 1 TB lemon juice to preserve the green color.)|
Throw 1/2 a diced avocado in the blender with a few sprigs of parsley, a bit of lemon juice, a splash of chicken broth and blend to a thick sauce consistency.
Remove from the blender and put into a small bowl; add about 1 TB curry mustard and 2 TB heavy cream to this and mix to combine. Taste and adjust seasoning as needed. Set aside.
Peel and devein however many shrimp you want (I used 3 large per person, although I recommend medium sized shrimp after this – the large ones were really difficult to cook evenly).
Throw in a skillet over medium heat, sprinkle liberally with salt and pepper, and cook about 2-3 minutes per side until pink and opaque and the tails have curled. Squeeze lemon over the top.
Plate your curry-mustard rice salad with shrimp and avocado sauce. I added an extra lemon for garnish as I like my seafood lemony