← All recipes

🥗 Red rice salad with shrimp

391 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 3 tbsp olive oil
• 200 g red rice (e.g. Camargue rice)
• 600 ml vegetable broth
• 1 red bell pepper
• 1 red chili pepper
• 2 tomatoes
• 3 stalks celery
• 400 g shrimp (kitchen-ready, pre-cooked and peeled)
• 2 peaches
• 2 handfuls young mixed salad leaves
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• salt
• pepper

Instructions

1. 1. Peel the shallot and cut it into fine cubes.
2. 2. Heat one tablespoon of oil in a pot.
3. 3. Sauté the shallot cubes for three minutes over medium heat.
4. 4. Add the rice and sauté it for two minutes.
5. 5. Deglaze the mixture with a splash of broth.
6. 6. Pour in the remaining broth.
7. 7. Cook the rice covered on low heat for 40 minutes.
8. 8. Then let the rice cool down.
9. 9. Halve the bell pepper and the chili pepper and remove the seeds.
10. 10. Wash the vegetables.
11. 11. Cut the bell pepper into cubes.
12. 12. Cut the chili pepper into fine strips.
13. 13. Core and wash the tomatoes.
14. 14. Cut the tomatoes into cubes.
15. 15. Core and wash the celery.
16. 16. Slice the celery.
17. 17. Rinse the shrimp.
18. 18. Pat the shrimp dry.
19. 19. Heat one tablespoon of oil in a frying pan.
20. 20. Toss the shrimp in the pan for three minutes over medium heat.
21. 21. Wash the peaches.
22. 22. Halve the peaches and remove the pits.
23. 23. Cut the peaches into small pieces.
24. 24. Wash the salad greens.
25. 25. Shake the salad dry.
26. 26. Whisk together vinegar, lemon juice, the remaining oil, salt, and pepper.
27. 27. Mix the cooled rice with the prepared vegetables, peaches, and shrimp.
28. 28. Add the dressing and mix everything.
29. 29. Serve the salad on plates with the mixed salad greens.

Nutrition per serving

• kcal: 391
• Protein: 25 g · Fett/Fat: 10 g · Carbs: 49 g