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Category: Fruits, grains/veggies/Rice
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Arborio Rice Salad With Carole
Ingredients:
8 Servings
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3 quarts water
Coarse salt, as needed
3 cups Arborio rice
zest of 3 lemons, Grated
Juice of 4 lemons
3/4 cup extra-virgin olive oil
1 1/2 LB rock shrimp
3 garlic cloves, thinly sliced
2 celery stalks, halved lengthwise,
and cut into 1/4" pieces
1 cup coarsely-chopped fresh flat-leaf parsley
1/2 cup fresh basil leaves, coarsely chopped
20 kalamata black olives, pitted, halved
Freshly-ground black pepper, to taste
Method of Preparation:
Bring 3 quarts of salted water to a boil in a large pot. Add rice, and cook until al dente, about 16 minutes. Drain rice, and rinse under cold running water. Set aside to drain thoroughly. Transfer rice to a large bowl. Stir in lemon zest and juice. Heat 1 tablespoon olive oil in a large skillet over high heat. Add shrimp and garlic and saut until shrimp are cooked, 1 to 2 minutes. Remove from heat, and drain. Add shrimp to rice with remaining 1/2 cup plus 3 tablespoons olive oil. Stir in celery, parsley, basil, and olives. Season with salt and pepper. Chill until ready to serve. This recipe yields 8 servings. Source: "Lynn Thomas on the Food Forum BB at " S(Formatted for MC6): "04-30-2001 by Joe Comiskey - " |
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