Zesty Shrimp & Rice Salad

  • By Nell Graham
  • Photography by Matt Hulsman

From Cape Fear … Still Cooking, try this recipe for zesty shrimp & rice salad the next time you're looking for a new shrimp dish.


Zesty Shrimp & Rice Salad

Yield: 8 servings

  • 1 cup rice, uncooked
  • 1 pound fresh asparagus
  • 1 pound medium raw shrimp, peeled
  • 2 slices bacon, cut in ½-inch pieces
  • 1 shallot, chopped
  • 2 tablespoons olive oil
  • ¾ cup mayonnaise
  • ¼ cup green onions, sliced
  • 1 tablespoon fresh tarragon, chopped (may substitute dried tarragon)
  • 1 teaspoon capers
  • ¼ teaspoon salt
  • ¹⁄₈ teaspoon pepper

Cook rice and let cool. Snap off tough ends of asparagus, cut into 1½-inch pieces, and steam in microwave in covered plate for 2 minutes. Sauté shrimp, bacon, and shallot in oil for 5 to 7 minutes, or until shrimp turn pink. Drain. Combine mayonnaise with remaining ingredients. Add rice, asparagus, and shrimp mixture. Toss gently, cover, and chill.

For variation, you may add 2 teaspoons grated orange rind and mandarin oranges.

Additional recipes from Cape Fear … Still Cooking that appeared originally with this one:
Cape Fear Clam Chowder
Spicy Black Bean Dip

Order a copy
To purchase Cape Fear … Still Cooking, contact Carolyn Hall of the Ministering Circle at (910) 762-4956.

This entry was posted in January 2013, Recipes. Bookmark the permalink.

One Response to Zesty Shrimp & Rice Salad

  1. Pingback: Seafood Sightings: June 26, 2014 | Mariner's Menu

Leave a Comment:

Comments are moderated and once approved will appear in the space above. Your name will appear as you provide it in the block below. Your email address will not appear or be shared. Required fields are marked *.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>