Rice Salad with Shrimp

Ingredients

• 280 g of rice
• Coarse and fine salt
• 4 tablespoons of extra virgin olive oil
• 300 g of asparagus
• 2 carrots, small size
• 150 g of peas (shelled weight)
• 200 g of green beans
• 1 onion
• 100 ml of vegetable broth
• Freshly ground black pepper
• 400 g shrimp

Directions

1. Boil the rice in salted boiling water, until al dente. Drain and place in the pan where you'll want to serve the salad. Season with a tablespoon of olive oil. Mix thoroughly and allow to cool.
2. Wash the asparagus thoroughly under running water.
3. Slice off 1/2 centimetre from the stem, and then cut into chunks.
4. Wash carrots, and slice 3-4 mm thick.
5. Shell the peas.
6. Wash the green beans and cut them into small pieces a couple of inches.
7. Wash the spring onion, remove the sprouts and thinly slice the white part.
8. Heat the broth.
9. In a skillet, saut� the onion in a tablespoon of oil. When it is golden, add the vegetables and cook for a few minutes over high heat. Season with salt and pepper, add a ladle of broth and cook covered for about 15 minutes over medium heat, stirring frequently and uncovering in recent minutes. add more broth if it dries out too much. Turn off the heat and season with salt and pepper.
10. Meanwhile, rinse the shrimp under running water, peel and devein remove the dark spot on his back.
11. In a pan, add a tablespoon of oil, the shrimp and cook them on high heat until they are turned pink and are lightly browned.
12. Adjust salt, add a pinch of pepper and turn off the heat.
13. Combine the rice vegetables and shrimp, another tablespoon of oil and mix gently.
14. Let stand at least one hour in refrigerator before serving.