Dinner Tonight: Rice Salad With Pesto And Shrimp Recipe

• 6 stalks asparagus, ends removed and cut into 1-inch pieces
• 1 cup rice
• 1/2 pound shrimp
• 2 tomatoes, chopped
• 4 tablespoons pesto
• Aalt and pepper

1. Toss the rice into a pot with 2 cups of water. Add a pinch of salt and a tablespoon of butter. Bring the water to a boil and then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat, keep covered, and set aside for 5-10 minutes. Fluff with a fork and lay out on a pan to cool down.
2. Remove the shells from the shrimp. Toss in a pot filled with water. Bring to a boil. Remove the shells with a strainer and then toss in the shrimp. Turn off the heat, cover, and set aside for 8-10 minutes. When done toss in some ice water to chill. Dry on some paper towels.
3. Meanwhile, cook the asparagus pieces in some simmering water for 5 minutes. When done, shock them in ice water, and then dry on paper towels.

stalks asparagus, rice, shrimp, tomatoes, pesto, pepper

Taken from www.seriouseats.com/recipes/2008/06/rice-salad-with-pesto-and-shrimp-recipe.html (may not work)