Zesty-Shrimp-and-Rice-Salad

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.

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