Shrimp, Pea and Rice Salad
Shrimp and Pea Salad with Rice and Apsaragus
About Shrimp
Opt for wild-caught shrimp whenever possible. Farmed shrimp pose risks to your health and the environment, including pollution, habitat destruction, resource depletion, and potential health risks for humans due to the use of chemicals and antibiotics in farming practices.
Most restaurants and markets serve farmed shrimp. Over 90% of shrimp consumed in the U.S. is importe and predominantly farmed. What the shrimp consume, you consume. The conditions of farmed shrimp operations and their feed are best avoided. Shrimp farming has a history of significant environmental damage spanning four decades. Wild shrimp is the preferred option. The most sustainable choices include wild-caught MSC-certified pink shrimp from Oregon or spot prawns from the Pacific Northwest and British Columbia, caught using traps.
Avoid purchasing shrimp from India, Ecuador, Vietnam, or Indonesia, as these are typically farmed.
Shrimp offers a lean source of protein and is rich in essential nutrients. It's packed with Vitamin B12, which aids in red blood cell formation and nervous system function, and selenium, a mineral that protects cells from damage.
Shrimp, Pea, Rice Salad
Additions of substitutes: If you use Jasmine or Basmati rice, the water-to-rice ratio is 1 cup of rice to 1.5 cups of water/ stock. Lime or orange to replace the lemon.
vegetables to substitute asparagus, zucchini, red and yellow peppers, radishes, and sliced avocado wedges on top,
1 cup basmati rice, rinsed until it runs clear and drained
1 tablespoon coconut or extra virgin olive oil
One shallot minced
2 cloves garlic, minced or sliced paper thin in a moon shape
4 ⅓ cups water or stock
2 teaspoons salt
½ red onion, finely chopped
6 cherry tomatoes, quartered
1 small cucumber, chopped
12 - 16 ounces fresh or frozen peas
¼ cup fresh dill, minced
¼ cup chopped fresh basil, chopped
½ cup fresh parsley, minced
¼ cup diced scallions (white and green parts)
1 ½ pounds wild shrimp cooked
A whole lemon to zest and squeeze lemon juice over the top
DRESSING
⅓ cup lemon juice
¾ cup extra virgin olive oil
1 teaspoon salt
One teaspoon of mustard
Mix all together and pour 1/2 cup of the dressing over rice mixture.
In a skillet, in the oil, sauté the shallot until fragrant, about 1 minute. Add salt and pour in the water or stock. Bring the mixture to a boil. Add in the rice. Boil, uncovered, for 5 minutes. Reduce to a simmer and cover. Cook until the water is absorbed, about 8 minutes. Remove the rice from the heat and let it sit, covered, for 10 minutes. Allow to cool to room temperature. Add the tomato, cucumber, and 1/2 the peas ( reserve 1/2 the peas for garnishing the top of the salad) to the rice. Mix well. Taste- you may need more dressing and salt. Just before serving, add in the fresh herbs, scallions, and half the shrimp, reserving half for the top of the rice salad.