Rice, Shrimp, and Olive Salad

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Rice, Shrimp, and Olive Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
200 grams
2
2 tablespoons
freshly ground Pepper
1 handful
3 tablespoons
shaved Almonds
2 tablespoons
60 grams
black Olives (pitted)
60 grams
green Olives (pitted)
200 grams
Prawns (cooked)
6 tablespoons
3 tablespoons

Preparation steps

1.

Cook the rice according to package directions in salted water, drain and rinse cold. Drain well. Wash the peppers, clean, cut in half, remove seeds and cut the flesh into strips. Heat the olive oil in a pan and fry the pepper strips fry stirring 8-10 minutes. This season with salt and pepper. Drain on paper towels and let cool.

2.

Rinse and dry the parsley, then chop the leaves. Toast the almonds and sesame seeds in a dry pan. Slice the olives. Rinse the shrimp in cold water, then pat dry.

3.

Mix the rice, peppers, parsley, almonds, sesame seeds, olives, and shrimp in a bowl. Mix in the peanut oil and rice vinegar. Toss until well combined. Season to taste with salt and pepper.