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home > recipes > salads and dressings > rice and shrimp salad
from Malta 200 grams cooked, peeled shrimp 350 grams long-grain rice 8 fresh torn basil leaves 3 tablespoons chopped fresh flat-leaf parsley 3 tablespoons extra virgin olive oil Juice of 1 lemon, strained Butter, for greasing Salt and pepper Cook the rice in plenty of salted, boiling water for about 20 minutes until tender. Drain, rinse under cold running water and drain again. Pour into a bowl. Whisk together the olive oil and lemon juice in a large bottle and season with salt and pepper. Add the shrimp, parsley and basil to the rice. Pour the dressing on top and toss gently. Grease a dome shaped mould with butter and spoon in the rice mixture, pressing it down well. Turn out on to a serving dish and store in a cool place (not the refrigerator) until ready to serve.

Rice and Shrimp Salad


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list all recipes for SALADS (258)
list all Middle Eastern recipes (127)
list all recipes by NAZZARENOCASHA (19)


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keyword: shrimp
keyword: salad
ethnicity: middle eastern
recipes for salads
recipes by nazzarenocasha
Email Address:
(posted February 19, 2014)

from Malta

200 grams
cooked, peeled shrimp
350 grams
long-grain rice
8 fresh torn
basil leaves
3 tablespoons chopped fresh
flat-leaf parsley
3 tablespoons extra virgin
olive oil
Juice of 1
lemon, strained
Butter, for greasing
Salt and pepper


Cook the
rice in plenty of salted, boiling water for about 20 minutes until tender.

Drain, rinse under cold running water and drain again.

Pour into a bowl.

Whisk together the
olive oil and lemon juice in a large bottle and season with salt and pepper.

Add the
shrimp, parsley and basil to the rice.

Pour the
dressing on top and toss gently.

Grease a dome shaped mould with butter and spoon in the rice mixture, pressing it down well.

Turn out on to a serving dish and store in a cool place (not the refrigerator) until ready to serve.



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