Shrimp Veracruz With Brown Rice, Corn, And Olives
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
61
Spice
59
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Combine 6 cups water, 2 cups rice, and 1 1/2 teaspoons salt in heavy large saucepan
2
Bring to boil over high heat
3
Reduce heat to medium, cover, and cook just until rice is tender, about 30 minutes
4
Stir in corn, then drain
5
Transfer rice mixture to large bowl
6
Refrigerate until cold, stirring occasionally, about 1 hour
7
Mix in green onions, bell peppers, and olives
8
Boil shrimp in large pot of boiling salted water until cooked through, about 3 minutes
9
Drain; set aside
10
Blend salsa, oil, lime juice, cumin, and lime peel in processor until dressing is smooth
11
Stir half of dressing into rice mixture
12
(Can be made up to 8 hours ahead
13
Cover shrimp, rice mixture, and remaining dressing separately and chill
14
) Mix shrimp and remaining dressing into rice mixture
15
Season salad with salt and pepper
16
Transfer salad to large platter
17
Garnish with lime wedges
18
Combine 6 cups water, 2 cups rice, and 1 1/2 teaspoons salt in heavy large saucepan
19
Bring to boil over high heat
20
Reduce heat to medium, cover, and cook just until rice is tender, about 30 minutes
21
Stir in corn, then drain
22
Transfer rice mixture to large bowl
23
Refrigerate until cold, stirring occasionally, about 1 hour
24
Mix in green onions, bell peppers, and olives
25
Boil shrimp in large pot of boiling salted water until cooked through, about 3 minutes
26
Drain; set aside
27
Blend salsa, oil, lime juice, cumin, and lime peel in processor until dressing is smooth
28
Stir half of dressing into rice mixture
29
(Can be made up to 8 hours ahead
30
Cover shrimp, rice mixture, and remaining dressing separately and chill
31
) Mix shrimp and remaining dressing into rice mixture
32
Season salad with salt and pepper
33
Transfer salad to large platter
34
Garnish with lime wedges