Here, in Texas, the days get pretty warm as springtime comes to an end. Warm weather discourages me from turning on my stove and I crave all types of salads. This one is at the top of my list! Not only is it zesty, crunchy, citrusy, and fresh, its very versatile. It's one of those dishes that the longer it sits, the more the flavors develop. I will admit, it requires to prepare a few elements before coming together but the finished product is worth the time invested. I'm sure it will be love at first crunch as you take your first bite!
Recipe For: Tex Mex Shrimp & Rice Salad
Yield: 6 meal servings or 10 side servings
Author: Margarita Alva
Ingredients: Amounts: Coriander Lime Vinaigrette: Canola Oil 3 Tbsp
Lime 1
Apple Cider Vinegar 1 Tbsp
Agave or Honey 1 tsp
Ground Coriander 1 tsp
Kosher Salt ¼ tsp
Black Pepper ¼ tsp
Garnishes: Large Cooked Shrimp 1 lb
Avocado 2
Radishes 3
Seedless Cucumber 1
Green Onion 2
Cilantro 8-10 stems
Limes 2
Black Bean Corn Salsa: Corn Kernels 2 cups
Black Beans (rinsed) 2 cups
Tri Color Sweet Peppers 1 cup
Radishes ½ cup
Seedless Cucumbers ½ cup
Cilantro ¼ cup
Red Onion ¼ cup
Green Onion ¼ cup
Garlic Clove 1
Kosher Salt 1 tsp
Black Pepper 1 tsp
Ground Cumin ½ tsp
Canola Oil 2 Tbsp
Rice: Jasmine Rice 1 cup
Canola Oil 1 Tbsp
Granulated Garlic 1 tsp
Granulated Onion 1 tsp
Kosher Salt 1 tsp
Tap Water 3 cups
Method of Preparation:
Vinaigrette: In a small bowl, zest and juice the lime, and combine the rest of the ingredients. Whisk until well emulsified (thickened).
Garnishes: Chop the shrimp into bite size pieces, add 1 Tbsp of the vinaigrette, and toss to coat well. Refrigerate until ready to serve. Cut the avocado into bite size pieces, add 1 tsp of the vinaigrette, and gently toss to coat well, set aside. Julienne the cucumber and radishes, set aside. Thinly slice the green onion, set aside. Remove the cilantro leaves from the stems, set aside. Cut the limes into wedges, set aside.
Salsa: In a large bowl, combine the corn and rinsed beans. Chop the peppers, radishes, cucumber, red onion into small dice, add to the bowl. Mince the cilantro, green onion, and garlic clove, add to the bowl. Add the salt, cumin, pepper, oil, toss and mix well to combine, and set aside.
Rice: Do not rinse the rice. Heat the canola oil in a 2 qt saucepan over medium heat. Add the rice and stir until the rice is completely coated, opaque, and fragrant. Do not brown. Stir in the granulated onion, garlic, and salt. Pour in the water, stir, raise the heat to high, and bring to a boil. Immediately reduce the heat to a simmer and cover with a lid. Cook undisturbed until the liquid is absorbed and the rice is dry and fluffy, about 12-15 minutes. Immediately remove from the heat, leave the lid on, and allow it to finish cooking undisturbed with the residual heat for 10 minutes. Fluff the rice with a fork. Cool to room temperature.
Assembly: After the rice is cooled, add it to the bowl with the salsa, add the shrimp and the
remaining vinaigrette, mix and toss well to combine. Serve in medium sized bowls and arrange garnishes on top including a wedge of lime.
Substitutions & Serving Suggestions: For a vegan version, omit the shrimp. The shrimp can be substituted with canned tuna or any other seafood product. It may be served as a meal or as a side item with grilled seafood, any other protein, or vegetables. Serve with regular, blue corn, or chili lime tortilla chips.
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