Rice Salad With Rock Shrimp And Asparagus Recipes

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ADDICTING WILD RICE & ASPARAGUS SALAD



Addicting Wild Rice & Asparagus Salad image

Make and share this Addicting Wild Rice & Asparagus Salad recipe from Food.com.

Provided by Chef amfox

Categories     Rice

Time 30m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 11

2 (5 ounce) packages long grain and wild rice blend (Mahatmas brand)
1 onion, chopped (yellow works best)
2 -4 garlic cloves, minced (more or less to your liking)
3 cups asparagus, chopped in 1 . 5 in pieces (about 1 cluster total)
14 ounces chopped portabella mushrooms
1 (8 ounce) can chicken broth
2 tablespoons olive oil
2 tablespoons red wine vinegar
garlic salt (a few dashes to your liking)
1/2-1 cup pine nuts or 1/2-1 cup sliced almonds
1 cup craisins

Steps:

  • 1. Cook rice according to directions. About 2 minutes BEFORE rice is finished, add craisins and simmer until rice is cooked.
  • 2. In a frying pan, add 1 can of broth, garlic, and onion. Simmer for about 2-3 minutes and then add the asparagus until cooked to your liking. Add mushrooms and cook for about 5 more minutes, more or less.
  • 3. Drain any remaining broth and mix the onion mix with the rice and craisins.
  • 4. Add vinegar & olive oil, mix well. Then add garlic salt and mix.
  • 4. If using nuts, place then under a the broiler for a minute or two (watch them carefully so not to burn!) and then add them to the salad.
  • 5. This dish can be served hot and is also quite tasty cold for a quick leftover dish!

WARM QUINOA SALAD WITH SHRIMP AND ASPARAGUS



Warm Quinoa Salad With Shrimp and Asparagus image

From wholefoods.com. This is similar to either fried rice or a pilaf, but using quinoa instead of rice. The lemon and garlic is very tasty with the shrimp. To prepare the quinoa, I always wash it very well and then toast it for about 10 minutes on medium heat in a small non-stick pan first. Even though I have made this recipe, I am not 100% sure on the total time it takes to prepare this dish, so consider it an estimated time.

Provided by VegSocialWorker

Categories     Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
2 garlic cloves, minced (1 tsp)
1/2 medium red onion, finely diced
1/2 cup sun-dried tomato, unreconstituted, julienned
1/2 cup vegetable stock or 1/2 cup water
1/2 cup white wine
1/8 cup fresh lemon juice
1 tablespoon grated lemon zest
1/2 teaspoon fresh ground pepper
sea salt, to taste
1/2 cup quinoa
1/2 lb medium shrimp, peeled and deveined
1/2 lb asparagus, cut into 1-inch pieces, woody bottoms discarded
1/4 cup green peas (fresh or frozen)
1/2 cup roasted cashew pieces
6 scallions, minced
1/4 cup finely chopped parsley
sea salt, to taste
ground pepper, to taste

Steps:

  • In a saucepan, heat the olive oil over medium heat, and sauté the garlic and onion for 3 minutes.
  • Add the sun-dried tomatoes, and continue to sauté for 1 more minute.
  • Add the vegetable stock, white wine, lemon juice, lemon zest, pepper and salt, and bring it to a boil.
  • Stir in the quinoa, and simmer on a low heat with the saucepan covered for about 20 minutes, or until the quinoa is almost tender to the bite.
  • Add the shrimp to the saucepan on top of the quinoa and simmer for 3 more minutes.
  • Add the asparagus and peas on top of the shrimp and simmer for 3 more minutes.
  • Top the dish with the roasted cashew pieces, scallions, and chopped parsley. Season to taste with the salt and pepper.

Nutrition Facts : Calories 349.4, Fat 14, SaturatedFat 2.4, Cholesterol 86.4, Sodium 249.3, Carbohydrate 33.8, Fiber 5.4, Sugar 6.3, Protein 20.6

MEDITERRANEAN BROWN RICE SALAD



Mediterranean Brown Rice Salad image

My family and friends all love this salad, which they've referred to as "the Greek salad." The recipe makes enough to feed a crowd, so it's a perfect bring-along for a big party. No matter what you're looking for-something with the Greek flavors you love, or just a healthy, simple salad-it will not disappoint! If you'd like, substitute orzo for the rice. -Sarah Hawkins, Wanatah, Indiana

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

1-1/2 cups uncooked long grain brown rice
3-1/2 cups water
2 tablespoons white vinegar
2 tablespoons balsamic vinegar
1 garlic clove, minced
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 cup olive oil
1/4 cup chopped fresh basil
6 ounces fresh baby spinach (about 8 cups), coarsely chopped
16 ounces cherry tomatoes, halved
6 green onions, thinly sliced
2 cups (8 ounces) crumbled feta cheese

Steps:

  • In a saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 35-40 minutes., Meanwhile, place vinegars, garlic, pepper and salt in bowl and whisk together. While whisking, gradually add oil in a steady stream. Stir in basil., Place spinach in a large bowl; add cooked rice. Stir in tomatoes, green onions and dressing; toss until spinach is wilted. Gently stir in feta. Loosely cover and refrigerate 2 hours or until cold.

Nutrition Facts : Calories 55 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 291mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

RICE-A-RONI SALAD WITH ARTICHOKES AND SHRIMP!



Rice-A-Roni Salad With Artichokes and Shrimp! image

This is a delicious salad, that can be served warm or cold. It would be great for a luncheon, but also great as a supper/dinner meal. I adapted it from a Paula Deen TV Show.

Provided by Koechin Chef

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

7 ounces chicken rice-a-roni
1 (6 ounce) jar marinated artichokes, quarterd and marinade reserved
1/2 green pepper, chopped
1/2 red pepper, chopped
12 large olives, sliced
4 green onions, sliced including green parts
1/2 cup light mayonnaise, like Hellmanns
1 tablespoon fresh lemon juice
1/4 teaspoon fresh ground pepper
1 lb small shrimp, cooked

Steps:

  • Prepare RICE-A-RONI as box directs.
  • Remoce from heat and place in a large bowl to cool off. Lift with a large spoon a few times to help speed up the cooling process.
  • Get all your vegetables prepared.
  • Make the dressing by combining the Mayo with the marinade, lemon juice, curry powder, pepper.
  • Add everything to the bowl. Pour over the dressing last, and combine well.
  • Serve right away. or refrigerate and serve at another time. This is a wonderful lunch treat or a supper worthy of company! :-).
  • (I used frozen salad shrimp from SAM'S Club).

Nutrition Facts : Calories 301.8, Fat 9.8, SaturatedFat 1.5, Cholesterol 122.9, Sodium 1061.5, Carbohydrate 33.1, Fiber 2.5, Sugar 2.1, Protein 20.1

ALMOND ASPARAGUS SHRIMP ON STEAMED RICE



Almond Asparagus Shrimp on Steamed Rice image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 teaspoons vegetable oil
24 cleaned, peeled and deveined prawns
2 teaspoons minced garlic
1 cup chicken broth
2 tablespoons white sugar
A dash of salt
A dash of white pepper
2 tablespoons mayonnaise
8 fresh asparagus, cut into 1-inch sections
1/2 cup sundried tomatoes
8 cups cooked steamed rice
2/3 cup sliced toasted almonds

Steps:

  • Heat a large saute pan over medium-high heat. Add the vegetable oil. Lay the prawns in the pan slowly without splashing them in the oil. Add the garlic, then saute until the aroma of the garlic permeates and the prawns turn pink. Turn the heat to medium and slowly add the chicken broth, sugar, salt, white pepper and mayonnaise. Mix and saute all the ingredients until the sugar is clearly melted and the sauce is evenly combined and starts to boil. Add the asparagus and sundried tomatoes at this time and saute for another 30 seconds (making sure the sundried tomato is evenly cooked). Then pour over a bed of cooked steamed rice. Sprinkle the toasted almonds on top, and then serve.

SHRIMP SALAD WITH RICE



Shrimp Salad With Rice image

The best shrimp salad I have ever had. Crunchy, tangy, sweet and salty all at the same time! A great different way to use shrimp. :) "Cooking time" is time in the refrigerator in this recipe.

Provided by Red Chef Mama

Categories     Potluck

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 cup shrimp, cleaned and cooked
3 cups rice, cooked
1/4 cup celery, diced
1/4 cup pimento stuffed olive, sliced
1/4 cup green pepper, chopped
1/4 cup pimentos, chopped
1/4 onion, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons mayonnaise
3 cups iceberg lettuce
2 tomatoes, cut into wedges
French dressing

Steps:

  • Split each shrimp lengthwise.
  • In a large bowl, combine shrimp, rice, celery, olives, green pepper, pimento and onion.
  • Cover the mixture and chill for at least 30 minutes.
  • Just before serving, stir together salt, pepper, and mayonnaise and toss with the shrimp mixture.
  • Spoon the mixture on top of the lettuce
  • Garnish with the tomato wedges and any leftover shrimp.
  • Serve with the French dressing.

Nutrition Facts : Calories 651.2, Fat 5.4, SaturatedFat 1, Cholesterol 113.4, Sodium 511.9, Carbohydrate 124.3, Fiber 3.9, Sugar 4, Protein 22.9

THAI SHRIMP AND ASPARAGUS



Thai Shrimp and Asparagus image

This is an incredibly quick and easy recipe, perfect for busy weekday meals. I found this in the Chicago Sun-Times and it stated that it serves 2 but I have to double it for my husband and myself. I use Thai Kitchen Sweet Red Chile sauce.

Provided by Hey Jude

Categories     Vegetable

Time 18m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 cup Thai sweet chili sauce
1/4 cup chicken broth or 1/4 cup water
1/2 lb medium shrimp, peeled and deveined
1/2 lb asparagus
1 teaspoon soy sauce
1/4 cup fresh cilantro leaves
1 teaspoon toasted sesame seeds

Steps:

  • Pour the chile sauce and broth into a medium-size skillet and bring to a simmer over medium-high heat. Add the shrimp, reduce the heat to medium and cook, turning the shrimp, until they turn pink and opaque and are cooked through and the sauce thickens somewhat, about 3-4 minutes.
  • Add water to a large skillet to a depth of about 1 inch and bring to a boil over medium-high heat. Rinse the asparagus spears and snap off and discard their tough ends. Add the asparagus to the boiling water, reduce heat and simmer until the spears turn bright green, about 3 minutes. Drain the asparagus and cut them into 1 1/2-inch pieces, then add the soy sauce to them.
  • Spoon the shrimp onto plates; garnish the shrimp with asparagus, cilantro and sesame seeds.
  • I serve this with steamed jasmine rice.

RICE NOODLE SALAD WITH SHRIMP



Rice Noodle Salad with Shrimp image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons sugar
1/3 cup fresh lime juice (from 4 limes), plus wedges for serving
2 large cloves garlic, grated
1 red Thai bird or serrano chile pepper, thinly sliced (remove seeds for less heat)
1 tablespoon fish sauce
2 tablespoons vegetable oil
12 ounces large shrimp (about 16), peeled and deveined, tails intact
1 8.8-ounce package thin rice noodles
1/2 head red leaf lettuce, thinly sliced
2 large carrots, grated (about 2 cups)
1/2 English cucumber, halved lengthwise and thinly sliced
1 cup roughly chopped fresh cilantro and/or mint

Steps:

  • Bring a large pot of water to a boil. Meanwhile, combine the sugar and 2 tablespoons hot water in a large bowl and stir until dissolved. Stir in the lime juice, garlic, chile and fish sauce; transfer 2 tablespoons of the dressing to a medium bowl and whisk in the vegetable oil. Add the shrimp and toss to coat; set aside.
  • Add the rice noodles to the boiling water and cook as the label directs; drain, rinse with cold water and shake off the excess liquid. Add the noodles to the bowl with the remaining dressing; add the lettuce, carrots, cucumber and herbs and toss to coat.
  • Heat a grill pan over medium-high heat. Grill the shrimp until charred and cooked through, 2 to 3 minutes per side. Arrange over the noodles; serve with lime wedges.

RICE SALAD WITH ROCK SHRIMP AND ASPARAGUS



Rice Salad with Rock Shrimp and Asparagus image

Rock shrimp are small and a bit sweet. You can also use small regular shrimp.

Yield serves 4

Number Of Ingredients 10

Coarse salt
1 bunch asparagus (about 1 pound), trimmed
1 cup jasmine rice
1 1/2 teaspoons toasted sesame chile oil
2 teaspoons olive oil
1 pound rock shrimp, peeled
2 tablespoons plus 1 teaspoon fresh lemon juice
Freshly ground pepper
1/2 cup sliced almonds, toasted
1 tablespoon freshly grated lemon zes

Steps:

  • Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add a large pinch of salt. Blanch the asparagus until bright green and tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath to stop the cooking. Drain well; pat dry. Cut the spears on the diagonal into thin pieces; set aside.
  • Bring the rice and 1 1/2 cups water to a boil in a medium saucepan. Cover, and reduce heat to medium-low. Simmer until the liquid is absorbed and the rice is tender, about 10 minutes; set aside.
  • Heat the sesame and olive oils in a large skillet over medium-high heat until hot but not smoking. Add the shrimp; stir to coat. Stir in the lemon juice, and season with salt and pepper; cook until the shrimp are pink and cooked through, about 3 minutes. Stir the shrimp, rice, asparagus, and almonds in a large bowl. Garnish with lemon zest.

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