Shrimp, Crabmeat, and Wild Rice Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
3 (6-ounce) packages long-grain and wild rice mix |
6 cups water |
1 1/2 pounds unpeeled, medium-size fresh shrimp |
1 pound lump crabmeat, drained |
1 (14-ounce) can artichoke hearts, drained and halved |
1/3 cup sliced green onions |
fresh herb vinagrette |
1 tablespoon fresh lemon juice |
3 heads bibb lettuce |
asparagus, steamed and chilled |
tomatoes, sliced |
garnish: lemon wedges |
Directions:
1. Cook rice according to package directions, omitting butter. Set aside.
2. Bring 6 cups water to a boil in a Dutch oven; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, leaving a few tails intact for garnish; devein, if desired.
3. Combine rice, shrimp, crabmeat, and next 2 ingredients in a large bowl; add Fresh Herb Vinaigrette. Toss gently. Cover and chill at least 2 hours. Drizzle with lemon juice. Serve over Bibb lettuce leaves with asparagus and tomato. Garnish, if desired.
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