Latin Shrimp, Rice and Corn Salad (Michele Urvater) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 3/4 cups salted water |
1 cup long grain aromatic rice like texmati |
1/2 cup olive oil |
4 to 6 tablespoons fresh lime juice |
1 teaspoon cumin powder |
salt |
1 to 2 fresh jalapeno peppers, seeded and finely minced |
1 package (10 ounces)frozen corn kernels, thawed |
1 small red, and yellow bell pepper, seeded and cut into 1/4-inch dice |
1/2 cup pimento stuffed green spanish olives, chopped |
2 tomatoes, seeded and cut into 1/2inch dice |
12 large cooked shrimp, halved along the back |
1/2 cup (packed) cilantro, chopped |
mesclun lettuce, washed |
1/2 cup pitted jumbo ripe black olives, slivered |
Directions:
1. Bring the salted water to a boil. Add the rice, cover and simmer over low heat for 12 to 15 minutes or until just done. Immediately drain the rice when tender, rinse under cold water to stop the cooking process and drain again. Pat dry and set aside until later.
2. In the bottom of a mixing bowl stir together the olive oil, lime juice, cumin, salt and jalapeno peppers. Add the rice to the dressing along with corn, bell peppers and olives; adjust the seasoning.
3. In a separate mixing bowl combine the tomatoes with the shrimp and cilantro.
4. On each dinner plate arrange a bed of lettuce. Center rice and corn salad over the top. Place the shrimp in the center and garnish with black olives.
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