Salads

Rice and Shrimp Salad

Rice and Shrimp Salad



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Ingredients for Salad with Rice and Shrimp

  1. Rice (white long grain) 200 grams
  2. Shrimp (freshly frozen) 350 grams
  3. Chicken egg 2 pieces
  4. Green peas (canned) 1/2 bank (capacity 480 grams)
  5. Fresh cucumber 1 piece
  6. Green onion 1 bunch (approximate weight 35-40 grams)
  7. Salad leaves to taste
  8. Mayonnaise 100-150 milliliters or to taste
  9. Salt to taste
  10. Ground black pepper to taste
  11. Purified water as needed
  • Main Ingredients: Shrimp, Peas, Onions, Salad, Eggs, Rice
  • Serving 4-6
  • World Cuisine

Inventory:

Kitchen scales, cutting board - 3-4 pieces, a kitchen knife - 3-4 pieces, paper kitchen towels, a glass (capacity 250 grams), colander - 3 pieces, a canned key, stove, saucepan with a lid - 2 pieces (capacity 3 liter), stewpan, tablespoon - 2 pieces, a deep bowl - 2 pieces, a salad bowl or a serving plate.

Making a salad with rice and shrimp:

Step 1: prepare and cook rice.


First of all, we spread rice on the countertop and sort it out, removing any kind of rubbish. Then pour the grains into a colander, rinse thoroughly, transfer to a deep non-enamel saucepan, add a couple of pinch of salt there and fill everything with the right amount of purified water at a rate of 1: 2, that is, 1 cup of cereal in 2 cups of liquid.

We put the grains on medium heat and after boiling we reduce it to the smallest level. Cover the pan with a lid and cook the rice until cooked, without stirring, during 15-20 minutes. Then again we throw it in a colander, leave it in the sink on 5-7 minutesso that the glass is excess water, and transfer to a deep bowl, let it cool to room temperature.

Step 2: prepare and cook chicken eggs.


We don’t lose a minute, with a kitchen sponge we wash the chicken eggs, send them to the stewpan, fill with water so that it is 5-6 centimeters higher, add a couple of tablespoons of salt, as well as 9-% vinegar and put everything on medium Fire.

After boiling, cook this ingredient hard-boiled 10-11 minutes. Then, using a tablespoon, transfer the testes to a bowl of ice-cold liquid and completely cool.

Step 3: prepare and cook the shrimp.


At the same time we put a small saucepan with about two liters of water on the next burner, put about a teaspoon of salt in it and bring to a boil. Then we print out the packaging with freshly frozen shrimps, drop them into a clean colander and rinse slightly. It is not necessary to defrost, otherwise delicious juice will drain from the seafood, as soon as the water begins to boil, we send them to the pan and cook for 2-3 minutes.

Then again we dump in a colander, let them lie there until they cool completely.

Step 4: prepare the green peas.


While the boiled ingredients are cooled, we are engaged in other important components of the dish. Using the key for canned food, we open a jar of peas, half of the green rounds we throw in a colander and leave in it until use, so that the excess marinade is stacked.

Step 5: prepare the cucumber and herbs.


Then we wash under a stream of cold running water a fresh cucumber with the herbs indicated in the recipe. We dry them with paper kitchen towels, take turns putting them on a cutting board and continue preparation. Chives are finely chopped, and thickened parts are cut off from the stalks of the salad.

If desired, remove the hard peel from the cucumber and chop it into cubes up to 1 centimeter in size.

Step 6: prepare boiled chicken eggs and shrimp.


Then we clear the eggshells, rinse them from splinters, dry them, put them on a clean board and grind them in the same way as the previous ingredient.

Shrimp get rid of shells and heads, leaving only the body, and proceed to the next, almost final step.

Step 7: bring the salad with rice and shrimp to full readiness.


In a deep bowl we move the boiled and cooled rice, chicken eggs, shrimp, peas, fresh cucumber and green onions.

Season everything with mayonnaise, to taste with salt, black pepper and mix with a tablespoon to a homogeneous consistency. Then we distribute lettuce leaves on plates, put a portion of salad on them and immediately serve it to the table.

Step 8: serve the salad with rice and shrimp.


Salad with rice and shrimp is served immediately after cooking at room temperature or, if desired, chilled. Serve it in a dish specially designed for this purpose or in portions on plates pre-decorated with greens. This meal does not need any additions, except by the way there will be a good company in which it is pleasant to enjoy this divine breakfast, lunch or dinner.
Enjoy your meal!

Recipe Tips:

- very often in such a salad add a little diced sweet apple and avocado;

- some housewives replace peas with canned corn, and fresh cucumber with pickled;

- at will, for dressing, you can use homemade sour cream, cream or sour milk thick yogurt without fillers;

- during the cooking of rice, you can add a little spicy spices to the water, and season the shrimp with lemon juice and a leaf of laurel;

- in addition to green onions, use dill and parsley;

- Do not like very hot black pepper, add fragrant to the dish, it is less spicy, but more fragrant.