Ingredients
For the vinaigrette:
- 1 cup 1/2-inch cubes pineapple
- 1 dried red chili pepper, seeded
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 small shallot, sliced
- 1 clove garlic, sliced
- ⅓ cup safflower oil
- ½ teaspoon kosher salt
- A few grinds black pepper
For the salad:
- 2 tablespoons basil-flavored olive oil
- 1 ¼ pounds peeled rock shrimp
- Salt to taste
- 5 cups cooked jasmine rice, cooled
- 3 scallions, thinly sliced
- ½ cup coarsely chopped basil
- ¼ cup coarsely chopped mint
- 2 tablespoons finely chopped cashews
- Nutritional Information
Nutritional analysis per serving (6 servings)
449 calories; 19 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 10 grams polyunsaturated fat; 44 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 24 grams protein; 152 milligrams cholesterol; 371 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- To make the vinaigrette, process all the vinaigrette ingredients in a blender until smooth. Set aside.
- To make the salad, heat the basil oil over high heat and add the shrimp. Season with salt and saute until the shrimp just turn pink, about 3 minutes. Set aside to cool.
- When ready to serve, combine the vinaigrette, shrimp, rice, scallions, basil and mint and toss. Garnish with cashews and serve.
15 minutes
Dining and Cooking