Lowcountry Shrimp and Rice Salad
Posted on | July 29, 2009 | No Comments
- About 4.5 to 6 Cups Cooked Jasmine Rice (2 cups raw), add a couple lemon slices to rice while cooking
- 1 pound fresh, large, local shrimp, peeled, deveined, split lengthwise, cooked, and chilled
- 1.5 cups sweet corn kernels, cooked on the cob, cooled, and cut off
- 1 cup finely diced celery
- 1 cup finely diced scallions, using entire scallion
Lemon, Garlic, and Dill Vinaigrette (Makes 2.5 Cups):
- 3 Tablespoons spicy DIjon mustard
- 2 Tablespoons crushed fresh garlic
- .33 Cup fresh lemon juice
- .25 Cup rice wine vinegar
- 1.5 Cups light olive oil
- .33 Cup fresh dill sprigs picked from the main stem and cut in medium thin slices
- Fine Sea Salt
- Ground white pepper (if you have it on hand) otherwise black pepper is fine
In a bowl, combine the mustard, garlic, lemon juice, and rice wine vinegar and mix well. Slowly whisk in the oil until all is incorporated. Add dill, season with salt and pepper to taste.Mix together the rice, shrimp, corn, celery, and scallions. Add 1.5 cups of the vinaigrette and toss. Season with salt and pepper to taste. Chill at least 2 hours or overnight Add the remaining viniagrette as needed to refresh the salad just before seving. Place salad in the middle of the plate and garnish with a drizzle of the viniagrette, a sprig of fresh dill and a lemon wedge.
Category: Local Recipes
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