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.