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Salad with rice, shrimp and garlic

Rice Salad with Shrimp and Garlic

A spectacular little salad that seafood lovers will especially enjoy! My friend Marina is set to marry a foreigner — an Italian. To meet the groom's family, she had to fly off to sunny Italy, and she came back not only with rave reviews but with a recipe for a salad of shrimp, rice, and garlic. In my recipe book it goes by "Mediterranean Salad."

Riana

Recipe author

Composition / ingredients

Servings:

Rice (dry)

Shrimp (boiled, chilled)

300

Garlic

Olive oil

Butter

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 18 g

Fats 24 % 9 g

Carbohydrates 29 % 11 g

196 kcal

GI: 9 / 91 / 0

Cooking method

Cooking time: 45 min

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Place the chilled shrimp in a long-handled metal sieve and dip it into boiling water for just 1–2 seconds. Then peel the shrimp and let them cool. Rinse the rice several times and cook it in salted water until tender. Round grain or long grain — that's up to you; just watch that the grains don't overcook and lose their shape. Drain and let the rice cool. Next: finely chop a washed bunch of green onions and add them to a hot skillet where you've already heated the olive oil and a spoonful of butter. Sauté the green onion with finely chopped garlic and chopped parsley — about three minutes should do it. A wonderful aroma will fill the whole house! Add the shrimp to the pan and cook the mixture another five minutes. Now, on a nice plate, layer the cooked rice first, then the shrimp, and pour the herb-infused oil over everything. Garnish with thin lemon slices. Greetings from sunny Italy!