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Mediterranean Rice Salad With Shrimp

Light and refreshing. Needs nothing more.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • In a large saucepan, bring 10 cups of water to a boil.
  • Stir in 1 tblsp salt.
  • Add the rice and cook uncovered over medium heat until al dente, about 15 minutes.
  • Drain in a colander, rinse with cold water and drain again.
  • Place the rice in a large serving bowl.
  • Bring a saucepan of salted water to a boil and stir in 1 tblsp of the lemon juice.
  • Add the shrimp and cook until opaque, about 1 ½ minutes.
  • Drain the shrimp.
  • Transfer to a work surface and chop into small pieces.
  • Toss the rice with ¼ cup of th e oil and the remaining 3 tblsps lemon juice.
  • Add the shrimp, tomatoes, fennel, scallions, dill and garlic; toss.
  • Add up to 1 tblsp more of oil.
  • Season with salt and crushed red pepper.
  • Let stand for at least 20 minutes before serving.
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RECIPE MADE WITH LOVE BY

@evelynathens
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@evelynathens
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"Light and refreshing. Needs nothing more."
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  1. Sackville
    This is a great summer salad. We ate it as part of a seasonal buffet, with a corn on the cob and a couple other salads on the side. I didn't find I needed to use quite as much oil as the recipe calls for and also added a healthy dose of freshly ground black pepper.
    Reply
  2. evelynathens
    Light and refreshing. Needs nothing more.
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