Confetti shrimp salad

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PREP TIME

15 min

Makes

7 cups (1.75 L)

* PLUS Cooking time: 18 minutes

Ingredients

  • 1 1/2 cups water
  • 3/4 cup long-grain white rice
  • 1 tsp salt
  • 340-g pkg frozen cooked shrimp , peeled
  • 1/2 cup frozen peas
  • 1 lemon
  • 2 tbsp olive oil
  • 1/4 tsp granulated sugar
  • 1/2 to 1 tsp dried tarragon
  • 1 orange bell pepper
  • 1 red bell pepper
  • 1 green onion
  • 1/2 cup chopped fresh basil , or coriander

Instructions

  • Pour water into a large saucepan and set over high heat. Stir in rice and 1/2 tsp (2 mL) salt. Bring to a boil over high heat, then reduce heat to low. Cover and simmer, without stirring, until rice is tender and all liquid is absorbed, 18 to 20 minutes. Remove from heat and let stand, covered, 5 minutes.
  • Meanwhile, thaw shrimp according to package directions, then pat dry with paper towels. If shrimp are small, leave whole. You may want to remove tails. If shrimp are large, peel off and discard tails, then cut in half. Measure out peas and leave on counter to thaw.
  • Finely grate 1 tbsp (15 mL) peel from lemon, then squeeze 1/4 cup (50 mL) juice into a large bowl. Add peel. Whisk in oil, then stir in sugar and 1/2 tsp (2 mL) each tarragon and salt. Dice peppers into small pieces. Thinly slice onion. Place shrimp, peas, peppers and onion into lemon mixture in bowl. Toss to evenly mix.
  • When rice has rested 5 minutes, stir into dressing until evenly mixed. Stir in basil. Taste and add remaining tarragon, if you wish. Delicious warm or at room temperature. Salad will keep well, covered and refrigerated, overnight. Taste and add more salt, if you wish.

Nutrition (per serving)

  • Calories
  • 177,
  • Protein
  • 12.6 g,
  • Carbohydrates
  • 21.2 g,
  • Fat
  • 4.7 g,
  • Fibre
  • 1.3 g,
  • Sodium
  • 448 mg.

This pretty party dish shines with bright orange and red peppers plus green peas. The rule of thumb when choosing veggies is to go for colour: the brighter, the better. That’s a sign they’re rich in antioxidants.

Small Is Good

Baby shrimp or small “salad” shrimp work best visually in this recipe. When frozen, baby shrimp are often labelled cold-water Atlantic shrimp. If you can’t find them, just use regular-size shrimp (cut in half) or buy the cooked salad shrimp at the deli counter.