WHB: Rice Salad With Paprika Shrimp (Tarragon)

I often use recipes from Food & Wine magazine and discovered that any recipe labeled a staff favorite is usually a sure bet.  Such was the case with this recipe.  It's a rather spicy recipe, with crushed red pepper flakes, garlic, parsley and tarragon.  You can reduce the red pepper if you're leery of it, but I would add at least a pinch, to lift the flavor.  There are so many flavors and textures at work here.  I enjoyed the crunch of the onions and celery in the soft rice, with the garlicky shrimp piled on top. One taste that stood out was the fresh tarragon in the rice.  I'm a big fan of it, but at one time I thought tarragon was a waste of money. That was back when the only form of tarragon I could find was the dried form.  Like basil, tarragon really should be used when it's fresh, not dried. Somewhat similar to licorice, it adds a unique flavor to any dish.  And it's a very  pretty plant.  Unfortunately, the one I grew mysteriously died, after looking quite healthy for nearly a year.

This recipe is submitted to Weekend Herb Blogging, which has returned home to its rightful place with Kalyn, at Kalyn's Kitchen.  Stop by her site to see the other herby bloggers this weekend.

Rice Salad with Paprika Shrimp

(Food & Wine, Staff Favorite)

SERVES: 6

RICE SALAD

1-1/2 cups basmati rice
2-1/4 cups water
Salt
3 tablespoons fresh lemon juice
1-1/2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
Freshly ground pepper
3/4 cup finely diced celery
3/4 cup finely diced red onion
1/4 cup plus 2 tablespoons finely chopped flat-leaf parsley
1-1/2 tablespoons finely chopped tarragon

PAPRIKA SHRIMP

1/4 cup plus 2 tablespoons pure olive oil
4 large garlic cloves, minced
3/4 to 1 teaspoon crushed red pepper
1-1/2 teaspoons sweet paprika
1-1/2 pounds medium shrimp, shelled and deveined
3 tablespoons fresh lemon juice
Salt and freshly ground pepper

MAKE THE RICE SALAD: In a medium saucepan, combine the rice with the water and 1-1/2 teaspoons of salt and bring to a boil. Cover and cook over low heat until the water is absorbed and the rice is tender, about 15 minutes.

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Meanwhile, in a small bowl, whisk the lemon juice with the vinegar and mustard. Whisk in the olive oil and season with salt and pepper. When the rice is done, fluff it with a fork, transfer to a large bowl and gently fold in the vinaigrette. Let cool, then add the celery, onion, parsley and tarragon.

MAKE THE PAPRIKA SHRIMP: In a large skillet, heat the olive oil with the garlic, crushed red pepper
and paprika. Cook over moderate heat, stirring, until fragrant and sizzling. Add the shrimp and lemon juice and cook over high heat, stirring occasionally, until bright pink, about 3 minutes. Season the shrimp with salt and pepper.

Stir the rice salad and mound it in the center of 6 plates or a large platter. Arrange the shrimp on top and drizzle with the shrimp juices. Serve warm or at room temperature.

Comments

[Tanna]

Wow, feast my eyes! That is smashingly good looking! Sounds so good.

[Freya]

Hi Sher! Thanks for your comment about the banks! We are hanging in there, by our fingernails, but we're still there!
This rice looks delicious! I think I'm going to pilfer this recipe for tomorrows lunch (my grandads birthday) to go with some enchilladas. Untraditional I know, but I think the two will work!
Freya

[Anh]

Sher, this is a real hit! Love it!

My herbs died mysteriously after the 2 hot weeks jere although I watered it quite regularly. :( Perhaps because of the weather?

[Lydia]

Looks absolutely delicious! I love anything with shrimp and a bit of hot spice.

[BostonChef]

Sher~

That looks divine...I'm always looking for recipes that include tarragon!

[Mandira]

Sher, this looks super delicious. I've never tried making rice salad before, will definitely try this one!

[Jennifer]

While it looks delectable, it also looks absolutely gorgeous. Yum. I love Paprika, but I often get tempted to throw some vinegar on it because that's how I make my adobo!

[Callipygia]

Gosh I just made a green risotto with tarragon in it! But with the hot shrimp what an interesting combination.

[s'kat]

I'm sitting here with the scent of slowly-cooked porchetta teasing at my nose. I'm already salivating.

Then, you throw down a shrimp/wild rice salad... two of my favourite things, and I'm the only one in the house who eats such things.

doubly salivating now. Thanks bunches. ;)

[Kalyn]

Sounds quite wonderful. I love the sound of the shrimp with paprika. And somehow I am seeing mentions of fresh tarragon everywhere and realizing I've never had it.

[sher]

Tanna,

Thanks! Shrimp are kind of like glamour girls--they always look good, I think. :)

Freya,

Thanks! I think this would be great with enchiladas.

I hope that the bank thing will just be a memory, where you are the victor!

Anh,

Thanks! I think that some herbs decline rapidly for unknown reason. But not rosemary or mint! They try to takeover the yard.

Lydia,

Thanks! Me too, I would eat a spicy shrimp dish every week if I could afford it.

Bostonchef,

If you like tarragon, the rice will please you, I think!

Mandira,

Thanks! The salad is quite simple to make, but it is so refreshing.

Jennifer,

Thanks! This recipe uses lemon juice, which does give that tart taste. But, I think vinegar would work too.

Callipygia,

Ahh, green risotto! Just saying that makes me hungry!

s'kat,

Well, the thought of slowly roasting porchetta makes my mouth water. Yum!!!

Kalyn,

Oh, I do hope you get some fresh tarragon. It so marvelous tyhen.

[Susan from Food "Blogga"]

What succulent shrimp! And I'm so glad that you used tarragon--I think it gets short shift as far as herbs go. This is a lovely photo and recipe, Sher.

[Lisa]

Man, does THAT look good. I feel like I could just pick up a shrimp (or six) and taste the goodness...how did I miss that one in F & W??

[Patricia Scarpin]

Sher,

João would freak out - in the best way possible - over this dish!! Look at the shrimp, omg!!! :)

[astrid]

Oh my... this looks so good and now I am really hungry. Shrrimps and fresh tarragon - it didn't combine theses two but I'll definitively will give it a try now!

Thanks for sharing :)

P.S. Kashim is jealous, he wants to have some shrimo too!

[melissa]

Ohhh! I'll be dreaming of you salad tonight :)
Great photos! Un abrazo from Panama...

Melissa

[peabody]

I love the flavor combination, looks wonderful.

[Julie]

This sounds amazing. And good tip about the F&W Staff Favorites.

Is tarragon a short-lived perennial? I had a plant that thrived for about two years and then just faded away at the end of last summer.

[sra]

Gorgeous!

[Helene]

Looks so yummy. I love tarragon. It´s just starting to grow in my garden. :)

[Sara G]

We've been cooking from Food & Wine for quite a while. It's my boyfriend's sole source for recipes. Me, I can't resist trying the ones people share on food blogs.

You're so right about the staff favs.

[Segal]

For such a fancy recipe, I hilghy recommend trying the extra-virgin olive oil from holyfoodimports.comIt is imported to the US from Israel, and it is produced using cold presses,as was the method over 3,000 years ago; so it has a really unique taste to it.