Rice and Shrimp Salad
⏱️ Prep: 40 min🍳 Cook: 25 min
Ingredients
| 1 cup | 240 ml | long grain rice, blanched |
| 200-300 g | shrimp | |
| 200 g | sweet corn | |
| 2-3 stalks | green onion | |
| 50 ml | olive oil | |
| 50 ml + 4 tbsp | vinegar + balsamic vinegar | |
| — | squeezed lemon juice | |
| — | salt | |
| — | black pepper |
Instructions
Prep 40. Cooking 25. Total 65. Servings 2-3.
How to make Rice and Shrimp Salad:
- 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 tbsp olive oil. Once they soften, add 2 stalks chopped green onion and corn (by eye), salt and add black pepper to taste.
- Boil the blanched rice with a little salt and fat until done. Salt it, add black pepper and chopped parsley.
- In a large bowl put the rice, on top the shrimp with the corn. Chop 1 stalk of fresh green onion on top. If needed, season with more salt, olive oil and lemon juice.