Rice salad with rock shrimp and asparagus
Instructions:
Rock shrimp are small and a bit sweet. You can also use small regular shrimp. Coarse salt 1 bunch asparagus (about 1 pound), trimmed 1 cup jasmine rice 1 1 / 2 teaspoons toasted sesame chile oil 2 teaspoons olive oil 1 pound rock shrimp, peeled 2 tablespoons plus 1 teaspoon fresh lemon juice Freshly ground pepper 1 / 2 cup sliced almonds, toasted 1 tablespoon freshly grated lemon zest
SERVES 4
- Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add a large pinch of salt. Blanch the asparagus until bright green and tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath to stop the cooking. Drain well; pat dry. Cut the spears on the diagonal into thin pieces; set aside.
- Bring the rice and 1 1/2 cups water to a boil in a medium saucepan. Cover, and reduce heat to medium-low. Simmer until the liquid is absorbed and the rice is tender, about 10 minutes; set aside.
- Heat the sesame and olive oils in a large skillet over medium-high heat until hot but not smoking. Add the shrimp; stir to coat. Stir in the lemon juice, and season with salt and pepper; cook until the shrimp are pink and cooked through, about 3 minutes. Stir the shrimp, rice, asparagus, and almonds in a large bowl. Garnish with lemon zest.