In this salad, okra is cooked quickly to keep it from becoming mushy, yet long enough to release the natural thickeners that help form a salad dressing and keep the rice moist.
| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried oregano (crushed between fingers)
- 1 teaspoon hot paprika
- 1/8 teaspoon ground allspice, optional
- Kosher salt and freshly ground black pepper
- 1 cup uncooked brown rice
- 1 pound raw peeled, tail-off shrimp (31 to 40 shrimp per pound), thawed if frozen
- 1/4 cup fresh lemon juice
- 1 tablespoon olive oil
- 2 cups (7 ounces) fresh or frozen okra, sliced 3/4-inch thick (if frozen, do not thaw)
- 1 large orange or yellow bell pepper, chopped
- 1/4 cup chopped fresh parsley
Instructions
- For the Cajun seasoning: Combine the garlic powder, oregano, paprika, allspice, if using, 1 teaspoon salt and 1/2 teaspoon black pepper.
- For the salad: Combine 1 teaspoon Cajun seasoning with the rice and cook according to the rice package directions. Set aside in a bowl.
- Meanwhile, in a large microwave-safe bowl, combine the shrimp, lemon juice, oil and 2 teaspoons Cajun seasoning; cover the bowl with plastic wrap, leaving a 1-inch opening for a vent. Microwave at 80-percent power, stirring once per minute, until the shrimp are opaque, about 3 minutes. Add the shrimp and the cooking liquid to the rice. (Save the remainder of the Cajun seasoning for another use.)
- In a small saucepan, bring the okra and 1/2 cup water to a boil; cook until crisp-tender, 3 minutes. Add to the shrimp and rice.
- Stir the bell pepper and parsley into the rice salad and serve at room temperature.
Nutrition Facts
| Calories | 215 |
| Total Fat | 3 grams |
| Saturated Fat | 0 grams |
| Sodium | 562 milligrams |
| Carbohydrates | 25 grams |
| Dietary Fiber | 3 grams |
| Protein | 22 grams |
| Sugar | 7 grams |