Rice and Shrimp Salad Ingredients: 200 grams cooked, peeled shrimp 350 grams long-grain rice 8 fresh torn basil leaves 3 tablespoons chopped fresh flat-leaf parsley 3 tablespoons extra virgin olive oil Juice of 1 lemon, strained Butter, for greasing Salt and pepper
Method Cook the rice in plenty of salted, boiling water for about 20 minutes until tender. Drain, rinse under cold running water and drain again. Pour into a bowl. Whisk together the olive oil and lemon juice in a large bottle and season with salt and pepper. Add the shrimp, parsley and basil to the rice. Pour the dressing on top and toss gently. Grease a dome shaped mould with butter and spoon in the rice mixture, pressing it down well. Turn out on to a serving dish and store in a cool place (not the refrigerator) until ready to serve.
72 N.Casha