||This rice dish is great an appetizer, an entrée or a side. It is light, refreshing and reminds us of summer.
Ingredients (serves 4-6):
To Cook in the Rice Cooker:
- 1 cup (rice measuring cup) long grain white rice
- 1-1/4 cup (rice measuring cup) water
To Prepare Separately:
- 1 lb. large cooked shrimp*, peeled, cleaned and cut into large chunks
- 1-1/2 cups fresh tomatoes, cubed
- 1 Tbsp. mayonnaise
- 2 Tbsp. Dijon mustard
- 1/4 tsp. Worcestershire sauce
- 1 Tbsp. shallots, raw and sliced thin
- 1/2 cup watercress sprigs
- 1/4 cup Italian parsley sprigs
- 1/2 tsp. salt
- 1-1/2 tsp. grated lemon zest
Measure rice accurately using the measuring cup that came with your rice cooker. Rinse quickly once, drain and place in the inner cooking pan.
Measure the water using the same measuring cup, and add to the inner cooking pan. Cook the rice using the “Mixed Rice” setting.
Prepare the remaining ingredients while the rice cooks.
When rice completes cooking, allow to cool and place in a large bowl. Add the remaining ingredients and toss gently. Serve immediately.
*Note: You may use pre-cooked and peeled shrimp and simply defrost before using, or you may cook whole raw shrimp as follows:
- Rinse fresh shrimp under cool running water. Drain.
- Bring 2 quarts of water to a rapid boil with 2 Tbsp. of salt.
- Have a large bowl of ice water (large enough to accommodate cooked shrimp) ready.
- Place shrimp into boiling water and turn heat off.
- Allow shrimp to gently poach in the hot water for 2-3 minutes, or until they are cooked through.
- Quickly remove cooked shrimp from hot water and plunge into ice water to cool. Do not leave shrimp to soak in ice water after they have cooled.
- Once cooked shrimp have cooled, remove from ice water, remove shell, and slice gently along back with a small knife to remove the black intestinal “vein” before cutting and using in the recipe.