Dinner Tonight: Rice Salad With Pesto And Shrimp Recipe

1. 1

   Toss the rice into a pot with 2 cups of water. Add a pinch of salt and a tablespoon of butter. Bring the water to a boil and then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat, keep covered, and set aside for 5-10 minutes. Fluff with a fork and lay out on a pan to cool down.

2. 2

   Remove the shells from the shrimp. Toss in a pot filled with water. Bring to a boil. Remove the shells with a strainer and then toss in the shrimp. Turn off the heat, cover, and set aside for 8-10 minutes. When done toss in some ice water to chill. Dry on some paper towels.

3. 3

   Meanwhile, cook the asparagus pieces in some simmering water for 5 minutes. When done, shock them in ice water, and then dry on paper towels.

* Per serving · 4 servings · Values may vary.

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