Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
August 14 2018
When It's Too Hot - Herbed Shrimp-and-Rice Salad Recipe
7 tablespoons olive oil
3 tablespoons fresh lemon juice
2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups pre-cooked basmati rice
1/2 pound small peeled and deveined cooked shrimp
3 tablespoons chopped red bell pepper
3 tablespoons yellow bell pepper
3 tablespoons scallions
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
2 cups mixed salad greens
2 tablespoons crumbled feta cheese
Whisk together olive oil, lemon juice, honey, and kosher salt and black pepper in a bowl until blended. Cook the basmati rice according to package directions, and spoon into a medium bowl. Add the cooked shrimp and chopped red bell pepper, yellow bell pepper, and scallions.
Stir in the fresh parsley and dill. Toss rice mixture with 1/4 cup lemon juice mixture. Serve over salad greens, and top with crumbled feta cheese, if desired. Serve chilled or at room temperature with remaining dressing.