Insalata di Riso e Gamberetti

Name: Insalata di Riso e Gamberetti (Rice and Shrimp Salad)
Yield: For 6 Persons
Cuisine: Italy
Ingredients: Salt; ½ cup extra virgin olive oil; 2½ cups long-grain rice; 3 tablespoons capers; Black pepper in a grinder; 1 sweet bell pepper, preferably yellow, but if unavailable, red; 1 cucumber; 1 large ripe, firm tomato; or 2 medium tomatoes, enough to yield, when diced, about 1½ cups; 1 large ripe, firm tomato; or 2 medium tomatoes, enough to yield, when diced, about 1½ cups; 1 pound tiny shrimp, in their shells; 2 tablespoons wine vinegar

Rice and Shrimp Salad

Preparation info

For
6
Persons

Difficulty
Medium

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

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

2½ cups long-grain rice
Salt
½ cup extra virgin olive oil

Europe
Italy
Fish course
Lunch
Pescatarian
Mediterranean
Gluten-free

Method

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.
Rinse the shrimp in cold water. Bring a pot of water to