Basque Salad(Serves 4):
1) Heat 2 cups chicken stock, 1/2 cup water to a boil and add 1# shell on shrimp. Cook quickly about two minutes and cool, peel and devein and chop shrimp into smaller fork size pieces. Make sure you reserve chicken stock for rice.
Heat 2 tablespoons olive oil in pot. Add 6 green onion tops and bottoms thinly sliced. 2) Stir in oil for a couple minutes on medium high heat without burning. Add 1/2 teaspoon turmeric, 1 cup Uncle Johns Long Grain Converted Rice; Add 3/4 teaspoon salt, 2 cups chicken stock and stir, bring to simmer, cover and cook on low heat for 20 minutes, until rice is done.
Transfer cooked rice to large platter. Add on top of rice: cooked shrimp, 2 ounces hard salami thin sliced, 4 ounces diced proscuitto, 1/2 cup large diced green pepper, 1/2 cup large diced red pepper, 1/4 cup chopped parsley, salt and black pepper.
Not really a salad but it is really great warm or room temperature. Enjoy!
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