Red Rice Salad with Shrimp

Ingredients

• 1 onion
• 2 sprigs thyme
• 1 bay leaf
• Salt
• 200 g red Camargue rice
• paprika peppers (one red and one green)
• 4 tomatoes
• 2 Garlic cloves
• 50 g green olives (pitted)
• 8 anchovy fillets
• 150 g cooked peeled shrimp
• 1 tsp sharp mustard
• 3 tbsp red wine vinegar
• pepper (ground)
• 6 tbsp Olive oil
• basil (for garnish)

Instructions

1. 1.

   Peel and halve the onion. Wash the thyme. Bring about 1 L water with thyme, bay leaf, and onion to a boil.

2. 2.

   Add salt and pour in the rice. Cover and simmer on low heat for about 45 minutes until al dente, then drain and cool. Remove onion and herbs.

3. 3.

   Wash, halve, and clean the paprika peppers. Dice into small cubes. Blanch tomatoes, shock in cold water, peel, and dice finely. Peel garlic and mince finely. Drain olives, anchovies, and shrimp. Quarter anchovies.

4. 4.

   Whisk mustard with vinegar, salt, and pepper, then whisk in olive oil vigorously until a creamy sauce forms.

5. 5.

   Combine rice with vegetables, garlic, olives, anchovies, shrimp, and vinaigrette. Season to taste. Serve garnished with basil leaves.