Ingredients
Scale
Rice Salad
- 2 cups Odds & Ends Barely Broken White Jasmine Rice
- 3 cups water
- 3 tablespoons fresh lemon juice
- 1½ tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- ½ cup extra-virgin olive oil
- ¾ cup finely diced celery
- ¾ cup finely diced red onion
- ¼ cup + 4 tbsp finely chopped flat-leaf parsley or cilantro
- 1½ tablespoons finely chopped tarragon
- Salt and freshly ground cracked pepper to taste
Spicy Shrimp
- 1½ pounds shrimp, shelled and deveined
- ¼ cup plus 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- ½ tablespoon + ½ teaspoon sweet paprika
- ½ tablespoon ground cumin
- ¾ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- Salt to taste
- ½ cup flat-leaf parsley or cilantro, coarsely chopped
Instructions
- In a large saucepan, add rice to salted water and bring to a boil. Reduce heat to low, cover and cook until water is fully absorbed and rice is tender, about 18-20 minutes. (Note: Rice may be prepared using any method, such as using a rice cooker, steamer, etc.)
- Heat olive oil in a very large skillet. Add the garlic, paprika, cumin, ginger, cayenne and cook over medium heat until fragrant, about 2 minutes. Add shrimp stirring until shrimp are pink, about 2-4 minutes. Season with salt and stir in the cilantro.
- In a small bowl, whisk combining lemon juice, vinegar and mustard. Gently whisk in olive oil and season with salt and pepper.
- Once the rice is done, fluff with a fork and transfer to a large bowl. Gently fold in lemon vinaigrette. Cool and add celery, onion, parsley and tarragon.
- Pour the cooked shrimp and juices over the rice salad and mix well. Serve warm, at room temperature, or chilled.