Insalata di Riso e Gamberetti

Rice and Shrimp Salad

To The natural coupling of shrimp and rice one adds tomato, bell pepper, and cucumber. The vegetables are all diced small to favor maximum absorption and interaction of flavor, a feature of this salad that becomes even more prominent if it is allowed to macerate for 1 hour or more. Add the salt only just before serving.

Ingredients

  • cups long-grain rice
  • Salt
  • ½ cup extra virgin olive oil
  • 1 pound tiny shrimp, in their shells
  • 2 tablespoons wine vinegar
  • 1 large ripe, firm tomato; or 2 medium tomatoes, enough to yield, when diced, about cups
  • 1 sweet bell pepper, preferably yellow, but if unavailable, red
  • 1 cucumber
  • 3 tablespoons capers
  • Black pepper in a grinder

Method

  1. Pour the rice into a pot of boiling salted water and cook, stirring from time to time, until tender yet firm to the bite. Drain and place in a bowl, mixing in 2 tablespoons of the olive oil. Set aside to cool.
  2. Rinse the shrimp in cold water. Bring a pot of water to a boil, add 3 tablespoons of salt and the vinegar, then put in the shrimp. If the shrimp are very tiny, they will be done a moment before the water begins to boil again. If slightly larger, wait until the water has resumed a full boil. Drain and set aside to cool.
  3. Wash the tomato or tomatoes in cold water and cut it into ½-inch cubes, discarding all seeds. You need about cups.
  4. Wash the bell pepper, open it, remove the stem and the core with all its seeds, and cut the flesh into ½-inch squares. The yield should be approximately 1⅓ cups.
  5. Peel the cucumber, split it in half to scoop out the seeds, and dice it into ½-inch cubes. It should yield about 1⅓ cups.
  6. Shell the shrimp and remove the dark vein. If tiny, leave whole. If a little larger, split in half lengthwise.
  7. To the bowl containing the rice add the shrimp, tomato, pepper, cucumber, and capers. Toss thoroughly with the remaining olive oil. Just before serving, add salt and grindings of pepper to taste, and toss again.

Serving Suggestions

See preceding recipe.

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