Rice and Shrimp Salad

May 11, 2019
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Author Notes

This is a classic Italian summer salad it's a wonderful refreshing dinner during the hot months. It always reminds me of eating on my balcony in Rome with my family enjoying the cooling evening. It also fast to put together and so delish! —Barbra Fite

  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 6
  • 1 1/2 cups Short grain rice
  • 2 cups Halved cherry tomatoes
  • 4 cups Arugula
  • 1 Lemon
  • 1/4 cup EV Olive oil
  • Salt and pepper to taste
  • 1 pound 26-30 size shrimp fully cooked frozen (cleaned and peeled)
In This Recipe
  1. Fill a large pot with water (like your cooking pasta) and add a generous amount of salt. Bring it to a boil and add rice cook 7-10 minutes until al dente. Drain in a colander.
  2. Place the well drained hot rice into a large bowl pour about a 1/3 of the oil on and fluff to coat. While the rice is still hot add the frozen shrimp. use the heat of the rice to thaw shrimp and cool rice.
  3. When shrimp are thawed add tomatoes and arugula. Stir then add the remaining oil, lemon juice, and 1/2 teaspoon kosher salt and a few grinds fresh pepper. Mix well then adjust seasoning, oil, and juice to taste.

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