Curried Shrimp and Rice Salad

Cooking Instructions

Bring a large pot of salted water to the boil. Slowly stir in the rice and simmer until tender, about 15 minutes. (Test it by tasting or by breaking it with a thumbnail. It should have a small opaque dot in the center when it's done.) Drain well. This will give you 8 cups of rice.

In a large bowl, whisk together the vinegar and mustard and salt and pepper to taste. Slowly whisk in the oil. Add the hot rice to the vinaigrette and stir in with a fork. Let cool to room temperature. The rice can be dressed several days ahead and refrigerated.

Meanwhile, stir together the drained yogurt, curry powder, sugar, and Worcestershire, and 1/4 cup of the scallions to the yogurt mixture. Add the apples, celery, and shrimp. Combine with the rice. Season with a little salt and white pepper and more curry powder if you like. Refrigerate, covered, for several hours or up to 2 days to develop the taste. Taste before serving and season with more salt and pepper if necessary.

Just before serving, add the defrosted peas to the rice and spread the salad in a wide serving dish. Make a well in the center of the rice and pile in the shrimp mixture. Top with the remaining tbsp of scallions. Serve at room temperature or cold, as you prefer. Surround the platter with bowls of condiments and tuck lettuce under the outside of the rice.

Wine Pairing(s)

Carpineto Rosato

Domaine La Suffrene Cuvee Sainte Catherine

La Palazzetta Riserva

Conti Costanti Brunello di Montalcino

Ruffino Chianti

Almaden White Zinfandel

Bella Sera Cabernet Sauvignon

Georges Duboeuf Cuvee Rouge

Leelanau Summer Sunset

Arbor Crest Cliff House Blush