Shrimply Delightful Rice Salad

  • Yield 4 servings


1 cup Basmati rice
1 cup peas
2 tablespoons Vegetable oil
1 cup Red bell pepper, chopped
1 pound Medium shrimp; peeled and deveined
1 dash Black pepper
8 ounces Can pineapple pieces, drained
1 cup Plain non-fat yogurt
10 ounces Romaine leaves


Rinse rice in colander under cold running water. Allow rice to soak in 2 cups of warm water for ten minutes. Remove rice from water, bring same water to boil in heavy saucepan. Stir in rice and bring to second boil; reduce heat to low cover and cook 15 minutes. Add peas, re-cover and let stand five minutes.

Heat oil in skillet, add bell pepper and stir fry on medium high heat 2 minutes. Add shrimp and black pepper; cook until shrimp is no longer translucent, about 2 minutes. Remove shrimp and peppers with slotted spoon; place in mixing bowl.

Add pineapple to skillet; cook over high heat until lightly browned. Add contents of skillet to shrimp mixture and cool. Fold in yogurt.

To serve, arrange romaine on serving platter, spoon salad on top.




Get every new post delivered to your Inbox.

Join 278 other followers