Recipe: Rice Salad with Paprika Prawns, for Gladys and all...

I'll share this recipe, as yet untried, that I recently saw demonstrated using the Tennessee prawns, but I'm sure shrimp can be substituted.

RICE SALAD WITH PAPRIKA PRAWNS
by Tammy Algood/University of Tennessee Agricultural Extension Service

Salad:
1 1/2 cups basmati rice
Salt and pepper
3 Tbsp fresh lemon juice
1 1/2 Tbsp red wine vinegar
2 tsp Dijon mustard
1/2 cup extra virgin olive oil
3/4 cup finely diced celery
3/4 cup finely diced red onion
1/4 cup chopped fresh parsley
1 1/2 Tbsp chopped fresh tarragon
Paprika Prawns:
1/4 cup olive oil
4 large cloves garlic, minced
3/4 to 1 tsp crushed red pepper
1 1/2 tsp paprika
2 lbs prawns, shelled and deveined
3 Tbsp fresh lemon juice
Salt and pepper

Cook rice according to package instructions.

Whisk together seasonings and pour over cooked rice. Stir in vegetables and herbs. Set aside.

In a large skillet, heat oil, garlic, red pepper and paprika. Cook over moderate heat until fragrant.

Add prawns and lemon juice and cook over high heat, stirring until prawns are bright pink and done. Season with salt and pepper. Serve over rice salad and drizzle with pan juices.