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Dinner Tonight: Rice Salad with Pesto and Shrimp

It's very hot in the Midwest right now, so I’ve been trying to keep cool any way I can. The many crisp green salads I ate to cope with the heat were fine for a while, but I need to move on. To find an alternative, I picked up Sicilian Home Cooking by Wanda Tornabene and Giovanna Tornabene and got stuck on this quick little rice salad with pesto and shrimp. It sounded like the perfect escape from the oppressive heat.

This probably works better with day-old rice, besides that it would make the whole recipe much easier, but that's assuming you have any hanging out in the fridge. I never seem to be prepared in that regard. I am, however, always prepared for pesto. Whenever I buy basil, I immediately use the leftovers to make pesto. That way the basil never goes bad, and I'm left with a freezer full of gorgeous green sauce ready to go at any moment. It freezes extremely well, and helps round out a dish like this one without requiring much effort at all.

About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.

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