Rice and Shrimp Salad
A cold salad of blanched rice with marinated shrimp, sweet corn and spring onion in a balsamic and lemon dressing. Origin unattributed in the source.
ā±ļø Prep: 40 minš³ Cook: 25 min
Nutritionper 100 gāŗ
149
Calories
6g
Protein
20g
Carbs
5g
Fat
Ingredients
| 1 cup | 240 ml | Long-grain rice, blanched |
| 200-300 g | Shrimp | |
| 200 g | Sweet corn | |
| 2-3 stalks | Spring onion | |
| 50 ml | Olive oil | |
| 50 ml + 4 tbsp | Vinegar + balsamic vinegar | |
| ā | Lemon juice | |
| ā | Salt | |
| ā | Black pepper |
Instructions
- Clean the shrimp and put them to soak in 50 ml vinegar and lemon juice for about half an hour. Then braise them in 4-5 tablespoons of olive oil. Once softened, add 2 chopped stalks of onion and corn to taste, season with salt and black pepper.
- Boil the blanched rice with a little salt and fat until done. Season it, add black pepper and chopped parsley. In a large bowl put the rice, top with the shrimp and corn.
- Chop 1 stalk of fresh onion on top. Adjust with more salt, olive oil and lemon juice if needed.