| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Spanish | Meal-sal, Rice-sal, Seafood-sal | 4 | Servings |
INGREDIENTS
| 1 3/4 | c | Salted water |
| 1 | c | Long grain "aromatic rice" |
| like texmati | ||
| 1/2 | c | Olive oil |
| 4 | T | Fresh lime juice, up to 6 |
| 1 | t | Cumin powder |
| Salt | ||
| 1 | Fresh jalapeno peppers | |
| seeded up to 2 finely | ||
| minced | ||
| 10 | oz | Frozen corn kernels, thawed |
| 1 | Red and yellow bell pepper | |
| seeded into 1/4-inch | ||
| dice | ||
| 1/2 | c | Pimento stuffed green |
| spanish olives chopped | ||
| 2 | Tomatoes, seeded cut into | |
| 1/2 inch dice | ||
| 12 | Cooked shrimp, halved along | |
| the back | ||
| 1/2 | c | Packed cilantro, chopped |
| Mesclun lettuce, washed | ||
| 1/2 | c | Pitted jumbo ripe black |
| olives slivered |
INSTRUCTIONS
Bring the salted water to a boil. Add the rice, cover and simmer over low heat for 12 to 15 minutes or until just done. Immediately drain the rice when tender, rinse under cold water to stop the cooking process and drain again. Pat dry and set aside until later. In the bottom of a mixing bowl stir together the olive oil, lime juice, cumin, salt and jalapeno peppers. Add the rice to the dressing along with corn, bell peppers and olives; adjust the seasoning. In a separate mixing bowl combine the tomatoes with the shrimp and cilantro. On each dinner plate arrange a bed of lettuce. Center rice and corn salad over the top. Place the shrimp in the center and garnish with black olives. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer <4paws@netrax.net> by TVFN Website on May 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6693 Posted to MC-Recipe Digest V1 #609 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
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