Rice Salad with Rock Shrimp and Asparagus
This rice salad includes Asian touches like hot sesame oil and jasmine rice.
- Servings: 4
Source: Martha Stewart Living, June 2004
- 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 zest
Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add a large pinch of salt. Blanch asparagus until bright green and tender, about 3 minutes. Immediately transfer with tongs to ice-water bath to stop the cooking. Drain well; pat dry. Cut spears on the diagonal into thin pieces; set aside.
Bring rice and 1 1/2 cups water to a boil in a medium saucepan. Cover, and reduce heat to medium-low. Simmer until liquid is absorbed and rice is tender, about 10 minutes; set aside.
Heat sesame and olive oils in a large skillet over medium-high heat until hot but not smoking. Add shrimp; stir to coat. Stir in lemon juice, and season with salt and pepper; cook until shrimp are pink and cooked through, about 3 minutes. Stir shrimp, rice, asparagus, and almonds in a large bowl. Garnish with lemon zest.