Warm Jasmine Rice Salad With Shrimp And Herbs Recipes

WARM JASMINE RICE SALAD WITH SHRIMP AND THAI HERBS

Steps:

• When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.
• Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice. Toss in the black pepper and shrimp. Serve on a bed of greens.

WARM JASMINE RICE SALAD WITH SHRIMP AND HERBS

Steps:

• When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.
• Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice.
• Toss in the black pepper and shrimp.
• Serve on a bed of greens.
• **Cook time does not include poaching the shrimp or cooking the rice and letting it sit for 10-20 minutes.

JASMINE RICE SALAD WITH FRESH GINGER DRESSING

Steps:

• Steep the tea bag in 2 cups of boiling water for 4-5 minutes in sauce pan. Discard tea bag, bring water to boil, and add the jasmine rice.
• Cover pan, reduce heat to low and cook 15-17 minutes or until rice grains are soft and fluffy and water is absorbed.
• Remove rice from pan and allow to cool.
• Microwave or steam the green peas just until tender. Drain and rinse with cold water to stop cooking process. Once cooled, toss with the carrots and cooled rice.
• *Combine the dressing ingredients in a bowl then toss well with the rice mixture. Transfer to a salad bowl.
• Serve chilled or at room temperature.
• *Salad dressing can be prepared several hours in advance to allow to marinate if you desire.

HERBED JASMINE RICE

Steps:

• Cook rice in a 3-qt. saucepan of boiling salted water, stirring occasionally, until tender, 10 to 15 minutes, and drain. Toss rice with butter and herbs and season with salt and pepper.

WARM SHRIMP SALAD

Steps:

• In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
• In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.