BROWN RICE SALAD WITH SHRIMP
I try to veer away from terms like good mood food on account I wouldn’t want you to think less of me, but, Brown Rice Salad with Shrimp is every bit a joy inducing experience to look at as it is to eat. This recipe has been long dormant since 2013—and I couldn’t tell you why I stopped making it. Upon seeing gold cherry tomatoes at market, however, had me waxing nostalgic and craving the need to revisit this happy place in bowl, pronto!!
PREP/COOK TIME: About 35 Minutes
Makes About 3 – 4 Servings
INGREDIENTS
3 Cups – Cooked and Cooled, Whole or Long Grain Brown Rice
1 ½ Cups – Diced Zucchini
1 Cup – Diced Red Onion
1 Pint (10 Oz) – Petite Gold Cherry Tomatoes, Halved
1 Lb – Uncooked Large Shrimp, Peeled and Deveined (Tails Removed)
¼ Cup – Extra Virgin Olive Oil
2 Tbs – Fresh Lime Juice (Keep Husk[s] for Poaching Shrimp)
1 ½ Tb – Clover Honey
1 Tb – Dijon Mustard
3 Tsp – Kosher Salt
2 Tsp – Coarse Black Pepper
¼ Cup – Chopped Fresh Cilantro
THE NITTY GRITTY
Cook rice as directed on package; let cool for 2 Hours/Overnight. You can always make rice a day ahead.
In a large mixing bowl, prepare dressing by whisking together olive oil, honey, mustard, lime juice, 1 tsp salt and ½ tsp pepper till emulsified. Add zucchini, onions and tomatoes; set aside in fridge to chill.
In a medium saucepan, bring to a boil 2 qts water, 1 tsp salt and 1 tsp black pepper with juiced lime husks. Add shrimp; cook till pink and opaque. Strain shrimp using a fine mesh sieve; remove limes and transfer to ice bath to cool. Strain again; dry shrimp on paper towels to absorb watery excess.
Add shrimp to veggies and dressing along with brown rice and cilantro; stir to combine. Season salad with remaining salt and pepper to taste. Serve immediately, or let chill for 2 hours, even overnight.
JANUARY 10, 2020
