Ginger-Rice Salad With Celery Juice And Shrimp

Name: Ginger-Rice Salad With Celery Juice And Shrimp
Total time: 10 min
Yield: Four servings
Ingredients: 3 cups cooked white rice; 1 pound shrimp, cooked, peeled and halved; 1 1/2 cups thinly sliced celery; 2 tablespoons thinly sliced scallions; 3/4 cup celery juice (see recipe); 2 teaspoons fresh lemon juice; 1/2 teaspoon grated fresh ginger; 1 teaspoon salt; Freshly ground pepper to taste; 6 tablespoons sliced almonds; 1 teaspoon celery seeds

By Molly O'Neill

Total Time: 10 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:Four servings

3cups cooked white rice
1pound shrimp, cooked, peeled and halved
1½cups thinly sliced celery
2tablespoons thinly sliced scallions
¾cup celery juice (see recipe)
2teaspoons fresh lemon juice
½teaspoon grated fresh ginger
1teaspoon salt
Freshly ground pepper to taste
6tablespoons sliced almonds
1teaspoon celery seeds

Ingredient Substitution Guide

Preparation

Step 1
In a large bowl, toss together the rice, shrimp, celery and scallions. In another bowl, whisk together the celery juice, lemon juice, ginger, salt and pepper. Set aside both bowls.
Step 2
Heat a small, heavy-bottomed skillet over medium heat. Add the almonds and cook, shaking the pan, until lightly toasted. Remove the almonds from the pan. Add the celery seeds and cook, shaking the pan until lightly toasted. Place the celery seeds and almonds in a spice grinder or use a mortar and pestle to grind the mixture coarsely.
Step 3
Add the celery-juice mixture to the salad and toss to coat. Divide among 4 plates. Sprinkle with the celery seed and almond mixture and serve immediately.