Salad with rice and shrimps
Rice salad is always a guarantee that dinner will be cooked quickly. If you didn’t have shrimp, just replace them with strips of chicken fillet, it will be no less tasty
Ingredients
Servings 4–6- 500 g large peeled shrimp
- 1.5 cups cooked rice
- 1 cup freshly frozen green peas
- 1 medium red onion or 2 shallots
- 5 radishes
- 5 green onions
- 5 sprigs of parsley
- 1/2 cup roasted peanuts
- 1/2 cup light raisins
- 1 tsp ground cumin
- olive oil
- salt, freshly ground black pepper
- 1/4 cup olive oil
- 1/2 cup lemon juice
- 1 st. l. Teddy bear
- 2 cm ginger root
- salt, freshly ground black pepper
Cooking
Step 1
Boil green peas in boiling salted water for 5 minutes. Drain in a colander and rinse with cold water.
Step 2
Peel the ginger and put in a blender bowl, add olive oil, honey, 1/2 tsp each. salt and pepper, beat well.
Step 3
Peel the onion and cut into thin half rings. Cut the radish into 6-8 pieces. Finely chop the green onion. Place the onion, radish and spring onion in a bowl and pour over 2/3 of the dressing, leave to marinate for 10 minutes.
Step 4
Heat a frying pan with olive oil, add shrimp, sprinkle with cumin, salt and pepper and fry for 5-6 minutes, until tender.
Step 5
Mix rice, peas and pickled vegetables. Chop parsley leaves and add to salad. Put the peanuts and raisins, salt, pepper and mix. Arrange shrimp over salad, drizzle with remaining dressing and serve.