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- Rice and Shrimp Salad
- (Insalata Di Riso e Gamberetti)
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- Ingredients:
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- 7 oz (200 grams) cooked, peeled shrimp
- 12 oz (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
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- Directions:
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- Cook the rice in plenty of salted, boiling water for about 20 minutes until tender.
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- 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.
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- 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. Serves 4.
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- That's it!
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