Bangkok Rice and Shrimp Salad
1/2 cup canned coconut milk
1/4 cup rice vinegar
1 tablespoon oil
1/2 teaspoon salt
3 tablespoons chopped basil, plus additional basil leaves for garnish
3 cups cooked U.S. jasmine or medium grain rice
1 pound frozen cooked shrimp, peeled, deveined, thawed
1/2 cup chopped salted peanuts
Whisk milk, vinegar and oil together in a small bowl. Add salt and basil; set aside.
Stir rice, shrimp and coconut milk mixture in medium bowl until blended. Spoon into serving bowl; sprinkle with peanuts and basil to garnish.
Tip: If available, Thai basil is especially good in this salad.
Servings: 6
From: Kimberly Stipe - Bethany, OK
Source: USA Rice Federation
1/2 cup canned coconut milk
1/4 cup rice vinegar
1 tablespoon oil
1/2 teaspoon salt
3 tablespoons chopped basil, plus additional basil leaves for garnish
3 cups cooked U.S. jasmine or medium grain rice
1 pound frozen cooked shrimp, peeled, deveined, thawed
1/2 cup chopped salted peanuts
Whisk milk, vinegar and oil together in a small bowl. Add salt and basil; set aside.
Stir rice, shrimp and coconut milk mixture in medium bowl until blended. Spoon into serving bowl; sprinkle with peanuts and basil to garnish.
Tip: If available, Thai basil is especially good in this salad.
Servings: 6
From: Kimberly Stipe - Bethany, OK
Source: USA Rice Federation
MsgID: 3128417
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Rice Recipes (12)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Rice Recipes (12)
Board: Daily Recipe Swap at Recipelink.com
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