Arborio Rice Salad With Carole Recipe
- 3 quart water Coarse salt as needed
- 3 c. Arborio rice Grated zest of 3 lemons Juice of 4 lemons
- 3/4 c. extra-virgin extra virgin olive oil
- 1 1/2 lb rock shrimp
- 3 x garlic cloves thinly sliced
- 2 x celery stalks halved lengthwise, and cut into 1/4" pcs
- 1 c. coarsely-minced fresh flat-leaf parsley
- 1/2 c. fresh basil leaves coarsely minced
- 20 x kalamata black olives pitted, halved Freshly-grnd black pepper to taste
- Bring 3 qts of salted water to a boil in a large pot.
- Add in rice, and cook till al dente, about 16 min.
- Drain rice, and rinse under cool running water.
- Set aside to drain thoroughly.
- Transfer rice to a large bowl.
- Stir in lemon zest and juice.
- Heat 1 Tbsp.
- extra virgin olive oil in a large skillet over high heat.
- Add in shrimp and garlic and saute/fry till shrimp are cooked, 1 to 2 min.
- Remove from heat, and drain.
- Add in shrimp to rice with remaining 1/2 c. plus 3 Tbsp.
- extra virgin olive oil.
- Stir in celery, parsley, basil, and olives.
- Season with salt and pepper.
- Refrigeratetill ready to serve.
- This recipe yields 8 servings.
water, rice, extravirgin extra virgin olive oil, rock shrimp, garlic, celery, parsley, fresh basil, black olives
Taken from cookeatshare.com/recipes/arborio-rice-salad-with-carole-69286 (may not work)