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 story was published on

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.