Reviews        Add Rating & Review

Back to Rice Salad with Rock Shrimp and Asparagus All Reviews for Rice Salad with Rock Shrimp and Asparagus - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Rice Salad with Rock Shrimp and Asparagus Recipe Summary Servings: 4

Ingredients Ingredient Checklist Coarse salt 1 bunch asparagus (about 1 pound), trimmed 1 cup jasmine rice 1 1/2 teaspoons toasted sesame-chile oil 2 teaspoons olive oil 1 pound rock shrimp, peeled 2 tablespoons plus 1 teaspoon fresh lemon juice Freshly ground pepper 1/2 cup sliced almonds, toasted 1 tablespoon freshly grated lemon zest

Cook’s Notes Rock shrimp are small and a bit sweet. You can also use small regular shrimp.

Gallery Rice Salad with Rock Shrimp and Asparagus

Recipe Summary Servings: 4

Rice Salad with Rock Shrimp and Asparagus

Rice Salad with Rock Shrimp and Asparagus

Rice Salad with Rock Shrimp and Asparagus

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • Coarse salt 1 bunch asparagus (about 1 pound), trimmed 1 cup jasmine rice 1 1/2 teaspoons toasted sesame-chile oil 2 teaspoons olive oil 1 pound rock shrimp, peeled 2 tablespoons plus 1 teaspoon fresh lemon juice Freshly ground pepper 1/2 cup sliced almonds, toasted 1 tablespoon freshly grated lemon zest

Directions

Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add a large pinch of salt. Blanch asparagus until bright green and tender, about 3 minutes. Immediately transfer with tongs to ice-water bath to stop the cooking. Drain well; pat dry. Cut spears on the diagonal into thin pieces; set aside.

Bring rice and 1 1/2 cups water to a boil in a medium saucepan. Cover, and reduce heat to medium-low. Simmer until liquid is absorbed and rice is tender, about 10 minutes; set aside.

Heat sesame and olive oils in a large skillet over medium-high heat until hot but not smoking. Add shrimp; stir to coat. Stir in lemon juice, and season with salt and pepper; cook until shrimp are pink and cooked through, about 3 minutes. Stir shrimp, rice, asparagus, and almonds in a large bowl. Garnish with lemon zest.

Cook’s Notes Rock shrimp are small and a bit sweet. You can also use small regular shrimp.

Cook’s Notes

Rock shrimp are small and a bit sweet. You can also use small regular shrimp.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Rice Salad with Rock Shrimp and Asparagus

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Rice Salad with Rock Shrimp and Asparagus

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest