Shrimp + Curry-Mustard Rice Salad + Avocado Sauce

Ingredients:

You will need:
white rice, chicken broth, 1.5 avocados, parsley, lemon juice, celery, red bell pepper, a spring onion (a sweet yellow or red onion would sub fine), dried cranberries, almond slivers, olive oil, salt, pepper, heavy cream, and curry mustard.

I bought the curry mustard as a local product from an upscale grocer, but looking at the ingredients you could just add a bit of sugar and curry powder to a decent quality Dijon mustard and probably get pretty close.

Step 1:

For the rice salad, you’ll need 1 cup of jasmine rice cooked in 1.75 cups of low-sodium chicken broth.

When done, toss with a bit of olive oil, and let it cool. Then you’ll need 1 spring onion, diced; 2 ribs celery, diced; 1/2 red bell pepper, diced; 1/4 cup slivered almonds, toasted; 1/4 cup of diced dried cranberries; 1 TB or so of curried mustard; and 1 avocado, diced, tossed in 1 TB lemon juice to preserve the green color.

Toss and set aside to let the flavors marry while you prepare your sauce and shrimp. This is really delicious and could be a meal by itself.

Step 2:

Throw 1/2 a diced avocado in the blender with a few sprigs of parsley, a bit of lemon juice, a splash of chicken broth and blend to a thick sauce consistency.

Remove from the blender and put into a small bowl; add about 1 TB curry mustard and 2 TB heavy cream to this and mix to combine. Taste and adjust seasoning as needed. Set aside.

Step 3:

Peel and devein however many shrimp you want (I used 3 large per person, although I recommend medium sized shrimp after this – the large ones were really difficult to cook evenly).

Throw in a skillet over medium heat, sprinkle liberally with salt and pepper, and cook about 2-3 minutes per side until pink and opaque and the tails have curled. Squeeze lemon over the top.

Step 4:

Plate your curry-mustard rice salad with shrimp and avocado sauce. I added an extra lemon for garnish as I like my seafood lemony.