Aegean Shrimp and Rice Salad
- Ready In:
- 4hrs 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 cup long grain white rice
- 2⁄3 cup thinly sliced scallion
- 2⁄3 cup chopped Italian parsley or 2/3 cup summer savory
- 1 tablespoon finely chopped mint
- 1 medium cucumber, peeled and quartered length-wise, then sliced into chunks
- 4 ounces feta cheese, crumbled (or more to taste)
- 1 lb medium cooked shrimp (do not use small "salad shrimp")
- 1 (10 ounce) bag mixed salad greens or (10 ounce) bag Baby Spinach
-
LIME VINAIGRETTE
- 4 garlic cloves, grated on a microplane
- 1 tablespoon lemon pepper
- 1 dash salt (remember that the feta is salty)
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup freshly squeezed lime juice (about 2 limes)
directions
- Mix vinaigrette and reserve.
- Cook the rice in a very large pot of rapidly boiling salted water for 15-20 minutes, or until tender but slightly firm.
- Drain and rinse in cool water, then drain well.
- Combine rice and half of vinaigrette.
- Let stand until rice is at room temperature.
- Mix in the remaining vinaigrette and the scallions, parsley and mint, and chill for at least 4 hours.
- Just before serving, line a serving platter/dish or individual plates with salad greens.
- Place a mound of the rice mixture in the center, sprinkle with cucumber chunks, then the feta. Rim the salad with shrimp.
- If you store the rice mixture and the rest of the ingredients separately, leftovers taste great. But if you mix everything together, the cucumber can become slimey and the feta can become watery overnight.
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RECIPE SUBMITTED BY
Northwest Lynnie
United States
An avid cook since I was a teenager, and a retired First-Grade teacher, my students and I used to cook twice a month in the classroom, coordinating what we prepared with our curriculum. I always snuck in mini- lessons on nutrition and manners at the same time. :) The children loved it, taking home recipes they made in class and asking their parents to make them again at home. THESE were no boring lessons on liquid and dry measurement! If you think about it, cooking is largely a combination of math, chemistry, and artistry.
Fond memories of my students play a role in my cooking-life today. A giant, framed, black chalkboard graces one dining room wall, replete with the menu-of-the-day in manuscript handwriting and simple chalk drawings.
Special joys in my life these days, (besides two outstanding grown children :), family, friends, and cooking) include gardening/landscaping, writing a book about teaching, music, discovering watercolors by local artists, and exploring my new island home, where bald eagles and Dungeness crabs are among my neighbors.