Shrimp and Rice Salad

Serves: 4
Total Calories: 525


2 cups long-grain rice
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 pound medium shrimp, shelled and deveined
1 bunch arugula
2 medium tomatoes, cut into wedges


1 Bring 4 cups of water to a boil in a large saucepan. Add the rice and 1 teaspoon salt. Stir well. Reduce the heat to low, cover the pan, and cook until the rice is tender, 16 to 18 minutes. Pour the rice into a large serving bowl.

2 In a small bowl, whisk together the oil, lemon juice, and salt and pepper to taste. Stir half the dressing into the rice and let cool.

3 Trim the tough stems of the arugula and discard any yellowed or bruised leaves. Wash the arugula in several changes of cool water. Dry very well. Tear the arugula into bite-size pieces.

4 Bring 2 quarts of water to a boil in a medium saucepan. Add the shrimp and salt to taste. Bring to a simmer and cook until the shrimp are pink and just cooked through, about 2 minutes. Drain and cool under running water.

5 Cut the shrimp into bite-size pieces. Stir the shrimp and arugula into the rice. Add the rest of the dressing and stir well. Taste and adjust seasoning. Garnish with the tomatoes. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 525
Calories from Fat: 172

This Shrimp and Rice Salad recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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