Name: Shrimp and rice salad
Yield: 4 servings
Ingredients: 4 tablespoons light mayonnaise with olive oil; 2 tablespoons lemon juice; ½ teaspoon of lemon pepper (or key lime pepper.); 4 sweet banana peppers, seeded and diced; 1/2 cup chopped green olives with pimiento (Spanish sliced salad olives with minced pimientos.); [If desired, add an additional ¼ cup of minced pimiento.]; 2 cups of cooled cooked brown rice; 12 ounces of cooked shrimp, cleaned with tails off; [If desired, add Tuscan or jerk seasoning to taste.]; 4 tomatoes, thinly sliced; 1/4 tsp. sea salt; 1 lemon, cut into wedges; 4 tbsp. creamy French dressing

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Tomatoes show up on the Casa Bouquet supper table most days in summer. This old-time shrimp and rice salad recipe works with fresh or frozen shrimp and is a refreshing meal on a hot day.

You will need a tomato knife, a small whisk, and a pot for cooking shrimp and/or rice.

In a bowl large enough to hold 4 or more cups, add the light mayonnaise with olive oil, lemon juice, and lemon pepper (or key lime pepper.) Whisk together until blended. Cut the end off four sweet banana peppers, slice open and remove seeds. Cut peppers into ½ inch wide slices. Add to bowl. Add chopped green olives with pimiento (Spanish sliced salad olives with minced pimientos.) [If desired, add an additional ¼ cup of minced pimiento.] Add cooled cooked brown rice. Add cooked cooled shrimp, cleaned with tails off. Lightly toss the salad. If desired, add Tuscan or jerk seasoning to taste.

Wash, quarter, and thinly slice 4 tomatoes. Lay each tomato on a dinner plate so that the surface is covered with slices. Sprinkle with sea salt (I like to use guava garlic flavored salt from The Salty Wahine.) Mound one-fourth of the shrimp salad on each plate. Garnish with lemon wedges. Serve with French dressing (the pinkish creamy kind), about 1 tbsp. per serving. Catalina dressing is also good.

Shrimp and rice salad

October 5, 2015

by Lisa Grable

Category Home-making

Serve this shrimp and rice salad with farmer's market or garden tomatoes. Include green Spanish olives and pimientos.

Persons

Notes

For a lighter dressing, mix 4 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, and ½ teaspoon of lemon pepper (or key lime pepper.) Whisk together until blended.

Ingredients

4 tablespoons light mayonnaise with olive oil
2 tablespoons lemon juice
½ teaspoon of lemon pepper (or key lime pepper.)
4 sweet banana peppers, seeded and diced
1/2 cup chopped green olives with pimiento (Spanish sliced salad olives with minced pimientos.)
[If desired, add an additional ¼ cup of minced pimiento.]
2 cups of cooled cooked brown rice
12 ounces of cooked shrimp, cleaned with tails off
[If desired, add Tuscan or jerk seasoning to taste.]
4 tomatoes, thinly sliced
1/4 tsp. sea salt
1 lemon, cut into wedges
4 tbsp. creamy French dressing

Instructions

In a bowl large enough to hold 4 or more cups, add 4 tablespoons light mayonnaise with olive oil, 2 tablespoons lemon juice, and ½ teaspoon of lemon pepper (or key lime pepper.)
Whisk together until blended.
Add diced banana peppers to bowl.
Add 1/2 cup chopped green olives with pimiento.
Add 2 cups of cooled cooked brown rice.
Add 12 ounces of cooked shrimp, cleaned with tails off.
Lightly toss the salad. If desired, add Tuscan or jerk seasoning to taste.
Lay thinly sliced tomatoes on a dinner plate. Sprinkle with sea salt.
Mound one-fourth of the shrimp salad on each plate. Garnish with lemon wedges. Serve with French tomato-based dressing.

Amount Per Serving:
Calories		430 calories
% Daily Value*
Total Fat 15.5 g		23.1%
	Saturated Fat 1.3 g	5%
	Trans Fat
Cholesterol		0
Sodium 2007 mg		83.6%
Total Carbohydrate 50 g		16.7%
	Dietary Fiber 6 g	24%
	Sugars 7 g
Protein 24 g

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Casa Bouquet

Tags

cold shrimp and rice salad,

recipe,

shrimp and rice salad,

shrimp and rice salad with French dressing,

shrimp recipe,

shrimp rice salad,

shrimp salad with rice and tomatoes,

tomato recipes

Nutrition facts for entire recipe. Makes 4 servings.

For a lighter dressing, mix 4 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, and ½ teaspoon of lemon pepper (or key lime pepper.) Whisk together until blended.

To cook brown rice: Bring 3 cups of water and a pinch of salt to a boil. Stir in 1 cup of brown rice. Cover and simmer for 20 minutes. Taste for doneness (you may need to add 5 more minutes cooking time.) When done, remove the rice from the pot with a slotted spoon if some water is remaining.

To defrost frozen cooked shrimp: Place shrimp in a bowl of cold tap water for 20 minutes. Pour into a colander and rinse.

To cook fresh shrimp: Peel the shrimp. Pull off the vein on the back (you might need tweezers.) Bring 6 cups of water to a boil. Add 1 tablespoon Old Bay or 1 teaspoon Zatarain’s seafood boil spices (check package directions). Add the shrimp and simmer for 2 to 4 minutes or until the shrimp turn pink. Drain the shrimp, pull off the tails, and place in reclosable plastic storage bags. Place the bags of shrimp in a bowl of ice water to cool.

I’ll be looking for comments below, or contact me at lisa [at] casabouquet[dot]com.

Let’s talk story

I love this recipe when our family is staying at the beach. I love getting freshly caught shrimp from the fish market and serving this shrimp and rice salad with farmer’s market tomatoes. Sometimes a cold supper is just right after a day of sun and sand!

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Shrimp and rice salad