Venere Rice Salad with Vegetables and Shrimp
The venere rice salad with vegetables and shrimp is a gourmet main course rich in flavors, fresh, and very colorful. Discover the quantities…
- Easy
- 50 min
Rice salad with citrus, baby spinach, and shrimp
- Gluten Free
- Lactose Free
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 10 min
- Serving: 4 persone
PRESENTATION
We welcome the summer season with a rich and wholesome main dish: the rice salad with citrus, baby spinach, and shrimp, so fresh and colorful that it will win you over at the first taste. We chose delicate-tasting red shrimp to pair with a special citrus-flavored dressing, made with a mix of oranges, lemons, and limes, a concentrate of flavor and vitamin C! Simple yet refined, this fresh rice salad is perfect to refresh you during the hottest days, which call for lightness at the table. Come discover our simple and tasty recipe!
- INGREDIENTS
- Rice 1 ½ cup (300 g) - for salad
- Shrimps 16 - red
- Oranges 1
- Lemons 1
- Lime 1
- Spinach 1.67 cups (50 g)
- Roasted salted peanuts 0.7 oz (20 g) - chopped
- Fine salt to taste
- Pink peppercorn to taste
- Extra virgin olive oil 7 ½ tbsp (100 g)
Preparation
How to prepare Rice salad with citrus, baby spinach, and shrimp
To prepare the salad with citrus, baby spinach, and shrimp, start by cleaning the shrimp: remove the head, shell 1, and extract the intestine. On a cutting board, chop into small pieces to create a tartare 2. Pour the shrimp tartare into a bowl and season with 3.5 tbsp of oil and a pinch of salt 3.
Meanwhile, attend to the rice; boil it 4 for the time indicated on the package in salted boiling water. Once ready, drain it 5 and set it aside. Grate the lemon and orange zest 6.
Grate the lime zest as well 7 and season with pink pepper. Then with a knife, peel the lemon 8 9 and cut it into cubes.
Do the same for the orange 10 and lime 11. Pour 3.5 tbsp of extra virgin olive oil into the bowl of zests 12.
Season with a pinch of salt 13 and a little pink pepper, mix well 14, and dress the rice 15.
Add also the citrus flesh 16 and the baby spinach that you have previously coarsely torn by hand 17. Mix to combine 18.
Stir 19 and plate the rice, placing a quenelle of shrimp on top 20, and finally garnish with toasted and chopped peanuts 21.
Storage
Advice
For the translation of some texts, artificial intelligence tools may have been used.
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