Warm salad of two types of rice, baked peppers and shrimp
4 servings
60 minutes
A warm salad of two types of rice, roasted peppers, and shrimp is a harmonious blend of flavors and textures, perfect for lovers of exquisite European cuisine. The mix of steamed and wild rice creates a unique base where softness meets a light nutty note. Roasted sweet pepper adds delicate sweetness while juicy shrimp enrich the dish with ocean freshness. Tomatoes add a slight tanginess and parsley brings freshness. A special emphasis is given by the dressing made from lemon juice, garlic, olive oil, and white wine vinegar that unites the ingredients into a single flavor delight. This salad is not just food but a true gastronomic journey that can adorn both festive tables and everyday meals, surprising with its rich taste and aesthetic beauty.
1
Boil rice in salted water until cooked, rinse with hot water, and drain while keeping it warm.
- A mixture of steamed and wild rice: 175 g
- Salt: to taste
2
While the rice is cooking, prepare the dressing. Squeeze the juice of one lemon into a bowl, crush the garlic into it, and add 6 tablespoons of olive oil and half a teaspoon of vinegar. Whisk well and set aside for a while.
- Lemon: 1 piece
- Garlic: 3 cloves
- Olive oil: 8 tablespoons
- White wine vinegar: 0.5 teaspoon
3
Preheat the oven to 250 degrees. Remove seeds from the pepper, cut into strips, and place in a heatproof dish. Drizzle with 2 tablespoons of olive oil, mixing the pepper so that each piece is coated in oil. Bake until the pepper is soft (about half an hour). Remove, let cool slightly, and transfer to a large salad bowl.
- Red sweet pepper: 1 piece
- Olive oil: 8 tablespoons
4
Thaw the shrimp by pouring boiling water over them for 3-5 minutes, drain the water, and dry them. Transfer to a salad bowl with the peppers and add the rice.
- Frozen shrimp: 250 g
5
Slice the tomatoes into thin wedges and place them in a salad bowl. Chop the parsley and add it to the rice, shrimp, and vegetables.
- Tomatoes: 3 pieces
- Parsley: to taste
6
Armed with a fine sieve, strain the dressing into a salad bowl, leaving the garlic in the sieve. Squeeze the garlic pulp with a spoon to ensure all the lemon-garlic juice ends up in the bowl. If necessary, add a pinch of salt and mix the salad well.
- Salt: to taste