Rice and Shrimp Salad
Servings: 6
Kimberly Stipe's salad recipe was a winner in the USA Rice Federation's "Rice to the Rescue" contest.
Ingredients:
1/2 cup canned coconut milk
1/4 cup rice vinegar
1 tablespoon oil
1/2 teaspoon salt
3 tablespoons chopped basil, plus additional basil leaves for garnish
3 cups cooked U.S. jasmine or medium grain rice
1 pound frozen cooked shrimp, peeled, deveined, thawed
1/2 cup chopped salted peanuts
Cooking Instructions:
- Whisk coconut milk, vinegar and oil together in a small bowl. Add salt and basil.
- Stir rice, shrimp and coconut milk mixture in medium bowl until blended.
- Spoon into serving bowl; sprinkle with peanuts and basil to garnish.