It’s time to start thinking Spring! Well, maybe. The calendar says so, but the weather isn’t quite cooperating yet. We’ve had beautiful 75 degree days and freezing nights. Spring is really teasing us this year. When we do have one of those lovely, warm days I always think of salads for dinner. Not necessarily a plate of lettuce, but something a bit more substantial. Something like this Shrimp and Rice Salad.
This is actually a re-make of an old recipe that I used to do for summer suppers. Although I’ve always enjoyed the original recipe, it does use a cup of mayonnaise to bind everything together. I decided to remake it using Hidden Valley Farmhouse Originals Italian with Herbs Dressing instead. The dressing gives a wonderful herby flavor to the whole salad along with other lovely ingredients like shrimp, artichoke hearts and black olives.
Shrimp and Rice Salad - a delicious supper salad with rice, shrimp, artichoke hearts, and black… Click To Tweet
For this recipe, you’ll use a cup of dressing as part of the liquid for cooking the rice. I know that’s a bit different, but trust me it gives the final salad a fantastic flavor.
In a medium saucepan bring the dressing, water, and pepper just to the boil. Stir in the rice. Reduce the heat to low, cover the pan, and cook for 20 minutes. I used basmati rice for this recipe just because I love the taste, but you can use regular long grain if you’d like.
Stir the frozen peas into the cooked rice. Cover and set aside while you prepare the shrimp. Note that all the liquid will not be absorbed into the rice during cooking. That’s normal. It will absorb as the rice and peas stand.
Bring a large saucepan of water to a boil over high heat. Add the shrimp, cover the pan, and remove from the heat. The shrimp are cooked when they turn pink – 3-4 minutes at the most. Drain the shrimp and, as soon as they are cool enough to handle, remove the tails and cut the shrimp into 2 or 3 pieces each. Save a few whole shrimp to use for garnish if you’d like.
Prep the artichoke hearts, green onions, and fresh parsley.
In a large bowl, combine the cooked rice and peas with the shrimp and all remaining ingredients. Toss until well combined. Taste and add salt only if needed.
Best served while still warm or at room temperature.
Enjoy!
A delicious supper salad with rice, shrimp, artichoke hearts, and black olives.
15 minPrep Time
20 minCook Time
35 minTotal Time
Save Recipe
Ingredients
- 1 cup Hidden Valley Farmhouse Originals Italian with Herbs Dressing
- 1 1/2 cups water
- 1/2 tsp. ground black pepper
- 1 cup Basmati rice
- 1 cup frozen small green peas
- 1 lb. shelled shrimp
- 3-4 green onions, chopped
- 6-8 canned baby artichoke hearts (or 3-4 regular size), chopped
- 1 2.25 oz. can sliced black olives
- 1/4 cup chopped fresh parsley
- Juice of 2 lemons
- Salt to taste
Instructions
- In a medium saucepan bring the dressing, water, and pepper just to the boil. Stir in the rice. Reduce the heat to low, cover the pan, and cook for 20 minutes.
- Stir the frozen peas into the cooked rice. Cover and set aside while you prepare the shrimp.
- Bring a large saucepan of water to a boil over high heat. Add the shrimp, cover the pan, and remove from the heat. The shrimp are cooked when they turn pink – 3-4 minutes at the most. Drain the shrimp and as soon as they are cool enough to handle, remove the tails and cut the shrimp into 2 or 3 pieces each.
- In a large bowl, combine the cooked rice and peas with the shrimp and all remaining ingredients. Toss until well combined. Taste and add salt only if needed.
- Serve while still warm or at room temperature.
Notes
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From dressings and dips to sandwich spreads and side dish solutions, the special blend of herbs and spices makes Hidden Valley the perfect addition to any recipe. For more delectable ranch recipes, visit www.hiddenvalley.com.
This is a sponsored conversation written by me on behalf of Hidden Valley Ranch. The opinions and text are all mine.
What I was up to…
- One year ago: Hot Cabbage Slaw
- Two years ago: Chicken Tikka Masala
- Three years ago: Homemade Croutons
- Four years ago: Recipe Roundup
- Five years ago: Tomato and Goat Cheese Tarts
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