A delicious supper salad with rice, shrimp, artichoke hearts, and black olives.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 6servings
Ingredients
1cupbottled "zesty" Italian dressing
1 ½cupswater
½teaspoonground black pepper
1cupBasmati rice
1cupfrozen small green peas
1poundshelled shrimp
3green onionschopped
4canned artichoke heartschopped
2.25ouncescanned sliced black olives
¼cupchopped 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.