Rice Salad With Shrimp

By á-170456

Ingredients

• Juice of 1 lemon plus
• 3 tablespoons lemon juice
• 1 3/4 pounds raw shrimp in shell
• 6 tablespoons extra-virgin olive oil
• 2 cups rice
• 4 tablespoons coarsely-chopped arugula (rocket)
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Bring 2 quarts of salted water and the juice of 1 lemon to a boil. Add the shrimp and cook over high heat for 5 minutes.

Drain, let the shrimp cool slightly, and shell: detach the head, press the tail with two fingers at its base, and the body will slip out.

Put the shrimp in a bowl with almost all the oil.

Cook the rice in 2 1/2 quarts of salted, boiling water, stirring occasionally and allowing 13 to 15 minutes cooking time from when the water comes to a boil again.

When the rice is cooked, drain and pass under cold running water. Drain thoroughly and transfer to the bowl with the shrimp.

Mix carefully, and add pepper to taste. Check if more salt is needed and add the remaining lemon juice and oil.

Just before serving, add the arugula and mix again.

This recipe yields 4 servings.

Variation: Shelling shrimp is not particularly complicated but it can be tedious. It may be easier to buy shelled boiled shrimp in brine which only have to be drained and rinsed: they are excellent. Alternatively, use frozen shelled shrimp which only have to be boiled for a few minutes.