Rice with Shrimp and Dill
In this good-looking salad, quickly seared tiger shrimp are served on a mixture of aromatic basmati and wild rice, crunchy broccoli, snow peas and yellow pepper tossed in a fresh dill and lime juice dressing.
Ingredients
250 g mixed basmati and wild rice, well rinsed
thinly pared rind and juice of 1 lime
4 tablespoons sunflower oil
2 teaspoons sesame oil
1 tablespoon reduced-salt soy sauce
pepper to taste
120 g broccoli, broken into small florets
120 g snow peas, halved lengthwise
400 g raw tiger shrimp, peeled but tails left on
1 small yellow pepper, seeded and thinly sliced
70 g green onions, sliced
5 tablespoons coarsely chopped fresh dill
thinly pared rind and juice of 1 lime
4 tablespoons sunflower oil
2 teaspoons sesame oil
1 tablespoon reduced-salt soy sauce
pepper to taste
120 g broccoli, broken into small florets
120 g snow peas, halved lengthwise
400 g raw tiger shrimp, peeled but tails left on
1 small yellow pepper, seeded and thinly sliced
70 g green onions, sliced
5 tablespoons coarsely chopped fresh dill
Directions
cooking time 20 mins
serves 4
- Cook the rice with the lime rind in a saucepan of boiling water for 20 minutes, or according to the package instructions, until tender. Drain the rice and put it into a wide salad bowl. Discard the lime rind.
- Whisk together 1 tablespoon of the lime juice, 2 1⁄2 tablespoons of the sunflower oil, the sesame oil, soy sauce and pepper in a small bowl. Drizzle this dressing over the rice and stir to mix. Spread out the rice in the bowl and leave to cool.
- Meanwhile, place the broccoli in a steamer basket set over a pan of boiling water and steam for 4 minutes. Add the snow peas and steam for 2 minutes or until the vegetables are tender but still crisp. Place the vegetables into a colander and refresh under cold running water.
- Heat the remaining sunflower oil in a large frying pan. Add the shrimp and cook over high heat for 1–2 minutes on each side until pink and cooked through. Remove from the heat and sprinkle with the remaining lime juice.
- Add the broccoli, snow peas, yellow pepper, onions and 4 tablespoons of the dill to the rice and stir gently to mix. Pile the shrimp on top, scatter over the rest of the dill and serve.
cooking time 20 mins
serves 4
Nutritional information
PER SERVING
461 calories
20 g protein
18 g total fat
2 g saturated fat
93 mg cholesterol
54 g total carbohydrate
3 g sugars
3 g fibre
425 mg sodium
Shrimp are low in fat and calories. They supply omega-3 fatty acids, which help stabilize the electrical pulse of the heart and keep the blood free of clots. They also provide good amounts of copper, phosphorus, iodine and the antioxidant selenium, plus small amounts of iron.
