Rice Salad With Rock Shrimp And Asparagus Recipes

RAINBOW ASIAN RICE SALAD

Steps:

• Prepare the rice according to package directions in a rice cooker or on the stove. Note: 3/4 cup of dry brown rice will make about 2 1/4 cups cooked.
• Whisk together all of the ingredients for the dressing and set aside.
• When the rice is cooked, cool it to room temperature, and pour the dressing over the rice. Place it in the refrigerator for at least 3 hours (or until it's cold) or overnight.
• Place all of the vegetables and the herbs in a large mixing bowl.
• Add the seasoned rice to the vegetables and toss well to combine.
• Add the shrimp and toss again to combine.
• Taste, and adjust seasonings with additional tamari or sriracha as desired

RICE SALAD WITH ROCK SHRIMP AND ASPARAGUS

Steps:

• Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add a large pinch of salt. Blanch the asparagus until bright green and tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath to stop the cooking. Drain well; pat dry. Cut the spears on the diagonal into thin pieces; set aside.
• Bring the rice and 1 1/2 cups water to a boil in a medium saucepan. Cover, and reduce heat to medium-low. Simmer until the liquid is absorbed and the rice is tender, about 10 minutes; set aside.
• Heat the sesame and olive oils in a large skillet over medium-high heat until hot but not smoking. Add the shrimp; stir to coat. Stir in the lemon juice, and season with salt and pepper; cook until the shrimp are pink and cooked through, about 3 minutes. Stir the shrimp, rice, asparagus, and almonds in a large bowl. Garnish with lemon zest.

SHRIMP SALAD WITH RICE

Steps:

• Split each shrimp lengthwise.
• In a large bowl, combine shrimp, rice, celery, olives, green pepper, pimento and onion.
• Cover the mixture and chill for at least 30 minutes.
• Just before serving, stir together salt, pepper, and mayonnaise and toss with the shrimp mixture.
• Spoon the mixture on top of the lettuce
• Garnish with the tomato wedges and any leftover shrimp.
• Serve with the French dressing.

ADDICTING WILD RICE & ASPARAGUS SALAD

Steps:

• 1. Cook rice according to directions. About 2 minutes BEFORE rice is finished, add craisins and simmer until rice is cooked.
• 2. In a frying pan, add 1 can of broth, garlic, and onion. Simmer for about 2-3 minutes and then add the asparagus until cooked to your liking. Add mushrooms and cook for about 5 more minutes, more or less.
• 3. Drain any remaining broth and mix the onion mix with the rice and craisins.
• 4. Add vinegar & olive oil, mix well. Then add garlic salt and mix.
• 4. If using nuts, place then under a the broiler for a minute or two (watch them carefully so not to burn!) and then add them to the salad.
• 5. This dish can be served hot and is also quite tasty cold for a quick leftover dish!

SHRIMP AND ASPARAGUS SALAD

Steps:

• Cook green asparagus in boiling salted water until barely tender, about 1 minute.
• If purple asparagus is tender, don't cook at all.
• In mixing bowl, combine asparagus, shrimp and bell pepper.
• In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture.
• Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges.