Spicy Shrimp Salad With Confetti Rice Recipe


Health IndexHealthyCuisine
Main Ingredient


 Pickling spice1 Tablespoon
 Medium size shrimp1 1⁄4 Pound, in their shells
 Olive oil3 Tablespoon
 Garlic2 Clove (10 gm), minced
 Dried basil1 Teaspoon, crushed
 Dried oregano1 Teaspoon, crushed
 Dried tarragon1 Teaspoon, crushed
 Red pepper flakes1⁄4 Teaspoon
 Buttermilk1⁄4 Cup (4 tbs)
 Lemon juice1⁄4 Cup (4 tbs)
 Dijon mustard1 Tablespoon
 Cooked brown rice2 Cup (32 tbs), cooled
 Chopped red bell pepper1⁄2 Cup (8 tbs)
 Chopped green bell pepper1⁄2 Cup (8 tbs)
 Boston lettuce head1
 Chopped parsley2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1672 Calories from Fat 552

% Daily Value*

Total Fat 62 g96.1%

Saturated Fat 9.2 g46.2%

Trans Fat 0 g

Cholesterol 861.8 mg

Sodium 886.8 mg37%

Total Carbohydrates 140 g46.6%

Dietary Fiber 22.4 g89.8%

Sugars 8.4 g

Protein 136 g271.2%

Vitamin A 252.3% Vitamin C 411.3%

Calcium 70.8% Iron 147.3%

*Based on a 2000 Calorie diet


1. Stir the pickling spice into 1 quart of water in a medium-size saucepan and bring to a boil. Add the shrimp, cover, remove the pan from the heat and let stand 6 to 8 minutes. Cool the shrimp in a colander under cold running water. Shell and devein the shrimp, reserving the shells. Transfer the shrimp to a medium-size bowl and set aside.
2. Heat the oil in a medium-size skillet and add the shrimp shells, garlic, herbs and red pepper flakes. Cover and cook the mixture 10 minutes, then strain it and add it to the shrimp.
3. Combine the buttermilk, lemon juice and mustard in a small bowl, add the mixture to the shrimp and toss gently. Refrigerate the shrimp at least 2 hours, or overnight.
4. Combine the rice and bell peppers in a large bowl. Pour half of the dressing from the shrimp into the rice mixture; toss to combine.
5. Line a platter with lettuce and mound the rice on top. Arrange the shrimp on the rice and top with the remaining dressing. Sprinkle the shrimp with chopped parsley.