Shrimp and Rice Salad with Cilantro-Lemon Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If making this a day ahead, wait until serving to toss in the cilantro. Ingredients:
10 cup hot water |
1 (3 1/2-ounce) bag boil-in-bag long-grain rice |
1 1/2 pounds large shrimp, peeled and deveined |
3/4 cup finely chopped poblano chile (about 1 medium) |
1/2 cup fresh cilantro, coarsely chopped |
1/4 cup fresh lemon juice |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon ground red pepper |
2 tablespoons extravirgin olive oil |
4 lemon wedges |
Directions:
1. Bring water to a boil in a large Dutch oven. Add bag of rice; cook 5 minutes. Add shrimp; return to a boil. Cook 5 minutes or until shrimp are done. Drain bag of rice and shrimp; rinse with cold water. Drain.
2. Combine poblano and next 5 ingredients (through red pepper) in a large bowl. Open bag of rice. Add rice and shrimp to poblano mixture; toss gently to combine. Drizzle with oil, and toss gently to coat. Serve with lemon wedges.
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