Recipe: Rice Salad with Shrimp and Vegetables

Name: Salade de riz crevettes et lÉgumes
Prep time: 10 min
Cook time: 30 min
Total time: 100 min
Yield: 4 portions
Ingredients: 1 aubergine.1 courgette.1 poivron.8 càs d'huile d'olive.12 crevettes cuites.4 càs de persil plat ciselé.5 càs de jus de citron.sel, poivre

By dalila34 ★ ★ ★ ★ ★ 4.4/5 (10 reviews) Starters

Prep 10 min

Cook 30 min

Rest 1h

Total 1h40

Servings 4 serv.

A very easy summer dish to prepare and appreciated by all generations.

Ingredients for 4 servings

1 eggplant.
1 zucchini.
1 bell pepper.
8 tbsp olive oil.
12 cooked shrimp.
4 tbsp chopped flat parsley.
5 tbsp lemon juice.
salt, pepper

Step-by-step directions

1- Cook the rice in salted boiling water according to the time indicated on the package.(often 20 minutes)

2- Add the peas 5 minutes before the end of cooking. Drain the rice and peas in a colander
and rinse them quickly under fresh water.

3- Slice the eggplant and zucchini. Remove seeds and membranes.

4- Coat the vegetables with oil and grill them for 10 minutes in an oven grill. Salt, pepper.

5- Cut the vegetables into cubes and shell the shrimp. Whisk the remaining oil with the lemon juice.
Mix with the rice, vegetables, shrimp and parsley.

6- Cover and refrigerate for 1 hour. Serve.

Chef Patrick's Comment

Summer recipe, don't forget to place your vegetable cubes on paper towels personally I would add a little bit of chili to give this recipe a bit of pep's.

Salade de riz Salade d'été Salade de légumes