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Shrimp and Rice Salad with Cilantro-Lemon Dressing

Randy Mayor
Yield 4 servings (serving size: 1 1/2 cups)
If making this a day ahead, wait until serving to toss in the cilantro.

Ingredients

  • 10 cup hot water
  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 3/4 cup finely chopped poblano chile (about 1 medium)
  • 1/2 cup fresh cilantro, coarsely chopped
  • 1/4 cup fresh lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • 2 tablespoons extravirgin olive oil
  • 4 lemon wedges

Nutrition Information

  • calories 348
  • caloriesfromfat 26 %
  • fat 10 g
  • satfat 1.5 g
  • monofat 5.8 g
  • polyfat 1.8 g
  • protein 37 g
  • carbohydrate 25.1 g
  • fiber 0.4 g
  • cholesterol 259 mg
  • iron 5.2 mg
  • sodium 715 mg
  • calcium 108 mg

How to Make It

  1. Bring water to a boil in a large Dutch oven. Add bag of rice; cook 5 minutes. Add shrimp; return to a boil. Cook 5 minutes or until shrimp are done. Drain bag of rice and shrimp; rinse with cold water. Drain.

  2. Combine poblano and next 5 ingredients (through red pepper) in a large bowl. Open bag of rice. Add rice and shrimp to poblano mixture; toss gently to combine. Drizzle with oil, and toss gently to coat. Serve with lemon wedges.