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