Rice And Shrimp Salad

7 ingredients
3 steps

Ingredients

  • 1 1/2 cups Short grain rice
  • 2 cups Halved cherry tomatoes
  • 4 cups Arugula
  • 1 Lemon
  • 1/4 cup EV Olive oil
  • Salt and pepper to taste
  • 1 pound 26-30 size shrimp fully cooked frozen (cleaned and peeled)

Directions

  1. 1
    Fill a large pot with water (like your cooking pasta) and add a generous amount of salt. Bring it to a boil and add rice cook 7-10 minutes until al dente. Drain in a colander.
  2. 2
    Place the well drained hot rice into a large bowl pour about a 1/3 of the oil on and fluff to coat. While the rice is still hot add the frozen shrimp. use the heat of the rice to thaw shrimp and cool rice.
  3. 3
    When shrimp are thawed add tomatoes and arugula. Stir then add the remaining oil, lemon juice, and 1/2 teaspoon kosher salt and a few grinds fresh pepper. Mix well then adjust seasoning, oil, and juice to taste.

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