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Rice and Shrimp Salad
Rice and Shrimp Salad
(Insalata Di Riso e Gamberetti)
 
 
Ingredients:
 
7 oz (200 grams) cooked, peeled shrimp
12 oz (350 grams) long-grain rice
8 fresh torn basil leaves
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons extra virgin olive oil
Juice of 1 lemon, strained
Butter, for greasing
Salt and pepper
 
Directions:
 
Cook the rice in plenty of salted, boiling water for about 20 minutes until tender.
 
Drain, rinse under cold running water and drain again.

Pour into a bowl.

Whisk together the olive oil and lemon juice in a large bottle and season with salt and pepper.

Add the shrimp, parsley and basil to the rice.
 
Pour the dressing on top and toss gently.

Grease a dome shaped mould with butter and spoon in the rice mixture, pressing it down well.

Turn out on to a serving dish and store in a cool place (not the refrigerator) until ready to serve. Serves 4.
 
That's it!
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