Shrimp and Rice Salad with Cilantro-Lemon Dressing

Shrimp and Rice Salad with Cilantro-Lemon Dressing
Photo by Randy Mayor

Ingredients

  • 2 tablespoons extravirgin olive oil
  • ¼ teaspoon freshly ground black pepper
  • 10 cup hot water
  • 4 lemon wedges
  • 1 ½ pounds large shrimp, peeled and deveined
  • ¼ cup fresh lemon juice
  • ¾ teaspoon salt
  • + 4 more ingredients
    • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
    • 1/8 teaspoon ground red pepper
    • ¾ cup finely chopped poblano chile (about 1 medium)
    • ½ cup fresh cilantro, coarsely chopped

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. Combine poblano and next 5 ingredients (through red pepper) in a large bowl. Open bag of...

View full recipe at My Recipes

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