Categories: Salad, Shrimp

Ingredients

• Ingredients
• 6 stalks asparagus, ends removed and cut into 1-inch pieces
• 1 cup rice
• 1/2 pound shrimp
• 2 tomatoes, chopped
• 4 tablespoons pesto
• Salt and pepper

Directions

1. Procedure

2. 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.

3. 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.

4. 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.

5. When the rice has cooled add the asparagus and shrimp. Toss until combined. Then add about half the pesto, mix together, and see how it looks. If it’s too dry, add the rest. Toss in the chopped tomatoes and season with salt.

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