Rice salad with shrimp, anchovies and celery
4 servings
30 minutes
Rice salad with shrimp, anchovies, and celery is a harmony of sea flavors and fresh vegetables. The refined combination of tender rice, juicy shrimp, and savory anchovies is seasoned with aromatic remoulade sauce, enriching the dish with complex notes of capers, lemon, and herbs. Inspired by European gastronomy, this salad is perfect as an exquisite appetizer or light dinner. It surprises with a balance of textures: crunchy celery and lettuce highlight the softness of the seafood. The salad can be served with a glass of white wine that accentuates its flavor nuances. This recipe is an excellent choice for those who appreciate culinary experiments and want to add a touch of elegance to their daily menu.
1
Rinse the rice and boil in salted water for 20 minutes.
- Rice: 200 g
2
Chop lettuce and celery.
- Lettuce: 1 piece
- Celery: 1 piece
3
Boil the shrimp and peel them.
- Shrimp: 300 g
4
Cut the anchovies into small pieces.
- Anchovies: 5 piece
5
Combine all ingredients and dress with the sauce.
- Rice: 200 g
- Lettuce: 1 piece
- Celery: 1 piece
- Shrimp: 300 g
- Anchovies: 5 piece
- Mayonnaise: 100 g
6
Prepare remoulade sauce. Add lemon juice, sour cream, mustard, chopped capers, finely chopped onion, sardine paste, chopped parsley, chervil, tarragon, finely chopped pickles, salt, and pepper to the mayonnaise. Mix well and whip.
- Mayonnaise: 100 g
- Lemon: 0.5 piece
- Sour cream: 2 tablespoons
- Mustard: 1 tablespoon
- Capers: 1 teaspoon
- Onion: 5 g
- Sardines: 10 g
- Parsley: 5 g
- Chervil: 5 g
- Tarragon: 5 g
- Marinated cucumbers: 1 piece
- Salt: to taste
- Ground black pepper: to taste
