Shrimp Veracruz with Brown Rice, Corn, and Olives
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 1/2 teaspoons ground cumin
- 1/3 cup olive oil
- 6 cups water
- 1 1/2 teaspoons salt
- lime wedges
- 1 tablespoon fresh lime juice
- 1 teaspoon grated lime peel
- Carbohydrate 53 g(18%)
- Cholesterol 71 mg(24%)
- Fat 13 g(21%)
- Fiber 5 g(20%)
- Protein 14 g(28%)
- Saturated Fat 2 g(10%)
- Sodium 1020 mg(42%)
- Calories 384
Preparation Combine 6 cups water, 2 cups rice, and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil over high heat. Reduce heat to medium, cover, and cook just until rice is tender, about 30 minutes. Stir in corn, then drain. Transfer rice mixture to large bowl. Refrigerate until cold, stirring occasionally, about 1 hour. Mix in green onions, bell peppers, and olives. Boil shrimp in large pot of boiling salted water until cooked through, about 3 minutes. Drain; set aside. Blend salsa, oil, lime juice, cumin, and lime peel in processor until dressing is smooth. Stir half of dressing into rice mixture. (Can be made up to 8 hours ahead. Cover shrimp, rice mixture, and remaining dressing separately and chill.) Mix shrimp and remaining dressing into rice mixture. Season salad with salt and pepper. Transfer salad to large platter. Garnish with lime wedges.
Preparation Combine 6 cups water, 2 cups rice, and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil over high heat. Reduce heat to medium, cover, and cook just until rice is tender, about 30 minutes. Stir in corn, then drain. Transfer rice mixture to large bowl. Refrigerate until cold, stirring occasionally, about 1 hour. Mix in green onions, bell peppers, and olives. Boil shrimp in large pot of boiling salted water until cooked through, about 3 minutes. Drain; set aside. Blend salsa, oil, lime juice, cumin, and lime peel in processor until dressing is smooth. Stir half of dressing into rice mixture. (Can be made up to 8 hours ahead. Cover shrimp, rice mixture, and remaining dressing separately and chill.) Mix shrimp and remaining dressing into rice mixture. Season salad with salt and pepper. Transfer salad to large platter. Garnish with lime wedges.
